Artichokes in Cilantro and Pomegranate Sauce

Name: Artichokes in Cilantro and Pomegranate Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2-3 medium (ripe or canned) tomatoes, halved; 3 tbsp. extra-virgin olive oil; 1 medium yellow onion, peeled and finely chopped; 8 cloves garlic, peeled and minced; 3 ⁄ 4 cup finely chopped fresh cilantro; Salt; 8 hearts of steamed medium artichokes, halved if large; 2 tbsp. pomegranate molasses

Serves
serves 4

(Ardî Shawkî bil-Hâmid) Aleppo, in northern Syria, is considered one of the culinary capitals of the Middle East. Cilantro and pomegranate molasses are used to flavor many local dishes like this one.

Ingredients

2-3 medium (ripe or canned) tomatoes, halved
3 tbsp. extra-virgin olive oil
1 medium yellow onion, peeled and finely chopped
8 cloves garlic, peeled and minced
³⁄₄ cup finely chopped fresh cilantro
Salt
8 hearts of steamed medium artichokes, halved if large
2 tbsp. pomegranate molasses

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Instructions

Step 1

Place tomatoes in a medium-meshed sieve set over a small bowl. Use a spoon to press juice through. Reserve juice; discard seeds and skin.

Step 2

Heat oil in a skillet over medium-high heat. Add onions and cook for 2 minutes. Stir in garlic and cilantro, season with salt, and cook until fragrant, about 1 minute.

Step 3

Reduce heat to medium, add reserved tomato juice, artichokes, and 1 cup water, and simmer until liquid is reduced by half, about 15 minutes. Using a slotted spoon, transfer artichokes to a serving platter, then increase heat to medium-high, add pomegranate molasses, and cook, stirring constantly, until sauce thickens, 1–2 minutes. Spoon over artichokes and serve.