Mediterranean Artichoke and Peanut Bake

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What Started it all:
Peanuts, Artichoke, baking soda, oven

This dish combines the creamy, nutty flavor of peanuts with the tender, earthy artichokes, creating a bold and flavorful Mediterranean-inspired bake. Perfect for a hearty dinner that will impress your guests!

Ingredients

  • 4 large artichoke hearts, cleaned and quartered
  • 1 cup roasted peanuts, chopped
  • 1 teaspoon baking soda
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup crushed tomatoes
  • 1/2 cup vegetable broth
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring water to a boil and add 1 teaspoon of baking soda. Add the artichoke hearts and boil for 10 minutes until tender. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
  4. Stir in the smoked paprika, dried oregano, and ground cumin, cooking for another minute until the spices are well-toasted. Add the chopped peanuts and cook for another 2 minutes.
  5. Pour in the crushed tomatoes and vegetable broth, stirring to combine. Season with salt and pepper to taste. Let the mixture simmer for 10 minutes, allowing the flavors to meld.
  6. In a baking dish, arrange the boiled artichoke hearts evenly. Pour the peanut and tomato mixture over the artichokes, spreading it out evenly. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
  7. Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.

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