Pasta Sauce with Artichoke Hearts
Artichokes are such an amazing superfood. The leaves of the plant are particularly bitter are used medicinally with great benefit to the liver and gallbladder. This plant is in the thistle family, which is well known to benefit the liver. The artichokes themselves are milder in flavour, a great source of inulin (which helps feed the good bugs in the gut) and are also of benefit to the liver, gallbladder and metabolism in general.
They are tricky to grow in our climate. They are perennial in zones 7 or 8+ and normally start fruiting in their second year. There are some varieties, that if started early enough in the season are able to produce in their first year. While I do enjoy artichokes fresh in the Fall from my own garden, at other times of year I gravitate towards frozen or those in jars. I prefer the ones without the oil if possible.
While most of us are well versed in the ubiquitous spinach and artichoke dip, there are other ways to enjoy artichokes. Here’s one that I happened upon last week. My tastes buds loved it and wanted more so I decided to share. While I enjoy fresh artichoke hearts straight up, I find their texture when jarred or frozen a bit off putting. Blending the artichokes is the ticket for me to enjoy them. Here’s a recipe that uses them in just that manner.
PASTA SAUCE WITH ARTICHOKE HEARTS
350-400 grams of artichoke hearts - I prefer frozen or in glass jars. Those in jars usually contain citric acid so usually not as much lemon juice is needed
Juice of one lemon, or according to your taste buds - about 3 tablespoons
1/4 cup quality olive oil
2 teaspoons honey
3 cloves garlic minced
1/2 teaspoon salt
3 cups of your favourite tomato sauce. I used this one HERE. I prefer one with some spunk and/or spiciness
Salt and pepper to taste
Optional: 2 Tablespoons capers
To serve: pasta, greens to garnish, optional cheese
If using frozen artichokes hearts, steam them till tender and allow to cool. If using jarred hearts, drain them.
Puree the artichoke hearts with the lemon juice, olive oil, honey, garlic, salt and optional capers till smooth. Adjust lemon juice according to your taste buds. Canned artichoke hearts are usually canned with citric acid so they won’t need as much lemon juice.
Blend in the tomato sauce.
Season to taste with salt and pepper, adjusting with some lemon juice if needed
Serve over pasta. I used black bean pasta and it rocked. I garnished with a handful of fresh dandelion greens. The feta is optional, but was a nice contrast to the bitter dandelion greens.
