When I fall in love I fall hard. Its no half baked love, almost always no hesitations. I just jump right in. And then I stay in love forever. 🙂 It was no different for me and these artichokes. I’ve never cooked them, roasted or grilled them before. Why? I don’t know. They just kind of were not in my line of vision. Till I saw these purple babies. And then I couldn’t stop looking, staring or feeling them! tee hee!
Who knows maybe its because they are purple? Not to discriminate against the green ones!
I used another favourite ingredient of mine at the moment, turmeric! I’ve had a bit of a bad week, being sick and all and this magic spice saved me. It has been used as a healing agent in India for ages. I think the West is now catching on to this powerful spice. Turmeric in itself doesn’t have a super strong flavour but it has super healing powers and adds beautiful color. I have also been using it for years as a face mask. Its really really good for the skin too!
It is so good that we use it on brides the day before the big day to give a glow on the skin. Turmeric you are the best!
This is a healthy, powerful plate of yummy veggies. So full of nutrients. The turmeric, garlic and the mustard seeds in the dressing really make this so Indian for me. And it just tastes damn good. I realise it is becoming a bigger and bigger need for me to Indianise dishes. It is just exciting to see what turns out (sometimes this can go horribly wrong!) A little spice in any dish goes a long way.
Baby kale made it to the plate as well and was a great addition if you like your greens fresh and uncooked, crunchy and delicious.
- 1 artichoke
- For the Dressing
- 1 tbsp olive oil
- 1 tbsp honey
- 2 cloves of garlic, cut very fine
- ½ tsp turmeric
- ½ tsp mustard seeds
- rock salt to taste
- For the Lentils
- ¼ cup brown lentils (whole masoor dal), soaked overnight
- 1 red onions, chopped fine
- 1 tsp cumin seeds
- salt to taste
- For the Lemon Turmeric Aioli
- 1 egg yolk
- 2-3 cloves garlic, chopped very fine
- 1 tsp turmeric
- 1 tbsp lemon juice
- 1 tbsp olive oil
- sea salt to taste
- a handful of baby kale
- Preheat oven to 165°C/330°F.
- Wash and dry your artichoke and cut it lengthwise in half and set on a baking tray lined with foil.
- Mix all the ingredients of the dressing well so everything is well incorporated.
- With a brush, smear the dressing on to the artichokes, getting in between the leaves. Be liberal.
- Bake for 20 minutes. (I smeared some more of the dressing half way through the baking)
- While the artichoke is in the oven, heat oil in a pan and add the cumin seeds. Once they sputter add the chopped onions. Saute till the onions turn a bit brown. Add the lentils and cook for 5-8 minutes. Set aside.
- For the aioli, place garlic cloves into a mortar and pestle, sprinkle over a generous pinch of flaky sea salt, and pound until the garlic is mashed to a paste. Add the turmeric and lemon juice and mix into the paste. Use a ¼ teaspoon of the turmeric first. Add the rest later.
- Add the egg yolk and whisk into the paste. Now start to add the oil, a few drops at a time, whisking it in well and making sure each addition of oil is fully absorbed before adding more. Keep adding oil until you reach a thick consistency. The more oil you add the thicker it will get.
- Once you reach the consistency you are happy with sprinkle in a little more turmeric if you like, add more salt or lemon juice.
- To serve, serve the artichoke on a bed of warm lentils, a handful of kale leaves, a few onion rings and the aioli on the side.