Читать книгу Crazy Feasts - Dr. Marilyn Ekdahl Ravicz Ph.D. - Страница 8

12 large canned artichoke bottoms, rinsed. Cook your own if large enough

½ cup cooked lentils (little more if needed) prepare using package guidelines.

¼ cup white onion, finely minced

2 Tablespoons extra virgin olive oil

1 Tablespoon wine vinegar

1 teaspoon garum sauce - your choice as to which adaptation

1 teaspoon honey

1 teaspoon crushed dried mint

½ teaspoon ground cumin

¼ teaspoon coriander seeds

salt and pepper to taste

Preheat oven to 350. Use a good brand of prepared large artichoke bottoms, rinse them, or make your own. Except for the olive oil, mix the remaining ingredients well, and partly crush the lentils to help meld the flavors. Do this step by hand or fork, but not in a blender.

Fill the artichoke bottoms to heaping, and dribble a few drops of olive oil over them. Heat these for about 6 minutes in the oven to blend the flavors. They can be served hot, warm or at room temperature. Toasted pita bread wedges make a good side dish.