CookEat Recipe
Courgette and Artichoke Sauce with Rosemary
Boiled artichoke hearts and gently softened courgette are puréed with raw tomato and shallot. Chopped rosemary leaves and dried oregano give the vegetable sauce a pronounced herbal flavour.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 180 ml of the listed water for blending; the remaining 1000 ml is for the soaking and cooking steps below.
Step 2
Trim the fresh courgette and grate finely. Use raw artichoke hearts, fully stripped of tough leaves and fibrous choke; weigh after trimming and cut into quarters. Core the tomatoes and chop roughly. Peel and finely mince shallot. Strip rosemary leaves from the woody stems and chop finely before measuring. 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, then drain.
Step 4
Warm the grated courgette with half the olive oil in a nonstick pan over medium-low heat for 5–7 minutes, stirring until tender.
Step 5
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 6
Combine the prepared courgette, artichoke heart, dried oregano, chopped rosemary leaves, red wine vinegar, tomato, shallot in a blender with the remaining half of the olive oil. Add the 180 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 7
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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