Artichokes with Pinenut, Egg and Herb Sauce

Name: Artichokes with Pinenut, Egg and Herb Sauce
Yield: Serves 4
Cuisine: Spanish
Ingredients: ½ small bunch fresh mint, roughly chopped; ½ clove garlic, crushed to a paste with salt; 2 tablespoons pinenuts, lightly toasted; 2 tablespoons red wine vinegar; ½ clove garlic, crushed to a paste with salt; 2 tablespoons extra virgin olive oil; 2 garlic cloves, crushed to a paste with a large pinch of salt; juice of ½ lemon; 8 small or 4 large globe artichokes; 2 garlic cloves, crushed to a paste with a large pinch of salt; 2 hard-boiled eggs, peeled and roughly chopped; sea salt and black pepper; sea salt and black pepper; 5 tablespoons olive oil; 1 small bunch each of fresh dill, tarragon and flat-leaf parsley, roughly chopped; 1 small bunch each of fresh dill, tarragon and flat-leaf parsley, roughly chopped; 1 small bunch each of fresh dill, tarragon and flat-leaf parsley, roughly chopped; ½ medium red onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This herby sauce goes very well with artichokes and is also delicious with asparagus. Either make it beforehand, or prepare it while the artichokes are cooking. The artichokes can also be boiled instead of braised. Simply snap off the stalk, trim the leaves and boil whole.

Ingredients

8 small or 4 large globe artichokes
2 garlic cloves, crushed to a paste with a large pinch<

Europe
Spain
Starter
Spicy
Mediterranean
Gluten-free
Vegetarian

Method

Combine all the ingredients for the sauce together in a bowl, and mix well. Season to taste with salt and pepper.

To prepare the artichokes, follow the instructions, but leave them whole instead of cutting them up. Rub the crushed garlic, lemon juice, salt and pepper over the artichokes, inside and out. Place a large saucepan over a medium heat and add