Artichokes with mango mojo sauce
Artichokes with mango mojo sauce

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 5 mL (1 tsp.) vinegar
  2. 15 mL (1 tbsp.) chili sauce
  3. 2 mL (1/2 tsp.) hot pepper
  4. 5 mL (1 tsp.) cumin seeds
  5. 5 mL (1 tsp.) coriander seeds
  6. 2 juice of cara oranges, about 125 mL (½ cup)
  7. 2 garlic cloves, finely chopped
  8. 60 mL (1/4 cup) olive oil
  9. 75 mL (1/3 cup) very finely diced mango
  10. To taste, salt
  11. 4 artichokes
  12. 1 lemon, halved

Directions

  1. In a saucepan, heat oil over medium heat; add garlic and fry for 1 minute.
  2. Add orange juice, cumin, coriander and hot pepper flakes. Bring to a boil and simmer for about 3 to 4 minutes, or until reduced by one quarter. Remove saucepan from heat and let mixture cool.
  3. Stir in chili sauce, vinegar and mango. Season with salt to taste. Let rest for 1 hour. Meanwhile, break the stems off artichokes. On a work surface, use a sharp knife to cut the artichoke bases and remove the outer leaves. Cut an X into each base to facilitate cooking.
  4. Remove the top third from the artichokes. With scissors, snip off the tips of the leaves, which can be thorny. Rub artichokes with lemon. Remove chokes from the centres using a small spoon.
  5. Sprinkle with lemon juice and close leaves around cores. In a large saucepan of boiling salted water, cook artichokes for 20 to 30 minutes, or until centre leaves are tender.
  6. To prevent artichokes from blackening, keep them completely submerged in the water during cooking. Drain and reserve.
  7. Serve artichokes with mojo sauce.

Tip: To eat artichokes, pull off leaves one at a time and dip into sauce. Scrape off the soft pulp between teeth and then eat the artichoke heart with a knife and fork.

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