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.
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Masala Beetroot Soup
Benarasi Dum Aloo / Potato Curry
Tamatar ki Chutney (Tomato Chutney)
These roasted artichokes look wonderful, Rakhee! Turmeric is also one of my favorite spices to use right now, though I usually add it into my smoothies (with some carrots and ginger). Beautiful dish!
We use turmeric in everything Lisa! It is one of the biggest spice used in India. In smoothies it is super delicious and nutritious too! 🙂
Holy moly – those are the most beautiful of all artichokes! I’m an artichoke lover (forever and ever – we even named our cat artichoke!) – but these purple beaut’s might just take the prize!
Aren’t they Sarah? My lord I’m in love with this veggie! An how cute to call your cat artichoke?!! You just put a huge smile on my face! <3
I don’t think I’ve ever seen (or eaten) purple artichoke before! Amazing.
They are seriously the most delicious Lynn, not to mention how incredibly beautiful! Look out for them at your local market… 🙂
this looks so delicious! my little ones always ask me about artichokes when we see them at the grocery store, but i never buy them because i’ve never made them, and really don’t know how! i’ll have to try this recipe 🙂 thanks for posting. your photography is so beautiful!
Thank you so much Amber! Artichokes intimidated me too for the longest time. They are pretty easy to prepare and so delicious… Let me know if you ever do try! <3
Cooking with artichoke is not my favorite although I love love to eat it. This looks seriously delicious. I have never seen a purple one even in my farmers market, because they look too beautiful not to notice them.
Great one Rakhee.
xx
I know right? I was a little afraid of trying to cook artichokes but it really is so easy! I hope you find them and try them out Ash! <3
Such a beautiful recipe Rakhee, so vibrant and super healthy, love it! I hope you are feeling better now x
Thank you so much Michelle! I am so much better thank you… 🙂
These artichokes look simply gorgeous Rakhee. I just used that wonderful spice, tumeric, in my kitchen as well this past week. I made some samosas with a good friend of mini who is from India. These were quite delicious! It took a little time to get the hang of folding them, but now I think i’ve got it!
Oh samosas are the best aren’t they?! I don’t think many people in India actually make them at home because they are indeed a bit tedious to make. I’m glad you liked them!
These artichokes were so beautiful that I am drying a few to just keep for decoration!
I’ve had this post on my desktop for several days, Rakhee, returning so many times to gaze at your photography, presentation and this beautiful artichoke. What a delicious recipe. I had my first steamed arti last year at a favorite farm to table restaurant. I thought it was the best thing I’d ever eaten… I’ve been making it at home and loving it so much… but your recipe gives me a new way to enjoy it. Turmeric is magic so no wonder you use it for a facial! How do you prepare the mask? I’d love to know! Thank you for this my dear! Simply divine! xo