Mediterranean Artichoke and Peanut Bake
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
- Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.
[Action: Plating the dish with a proud smile, ready to serve]