CookEat Recipe
Tomato and Artichoke Sauce with Basil
Boiled artichoke hearts are cooled and blended with raw tomato, yogurt and fresh basil. Dried oregano, lemon juice and red wine vinegar give this pourable vegetable sauce a bright, herbaceous finish.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 250 ml of the listed water for blending; the remaining 1000 ml is for the soaking and cooking steps below.
Step 2
Core the tomatoes and chop roughly. Use raw artichoke hearts, fully stripped of tough leaves and fibrous choke; weigh after trimming and cut into quarters. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Wash, dry and finely chop basil; discard coarse stems. Use dried oregano leaves, measured without packing.
Step 3
Cover the quartered raw artichoke hearts with 1000 ml of the water. Bring to a boil and simmer for 20–25 minutes, until easily pierced; drain.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared tomato, artichoke heart, dried oregano, basil, red wine vinegar, lemon juice, natural yoghurt in a blender with all the olive oil. Add the 250 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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