Artichoke Hearts with Coriander

Just the thing for spring, this vegetarian dish adds a note of sophistication to a Lenten dinner. The artichoke season in Palestine is short, and coriander, typically a spring herb, has become more readily available throughout the year as a result of recent cultivation under glass.

Ingredients:

• 700 grams of artichoke bottoms
• 3 tablespoons + 2 tablespoons vegetable oil
• 1 ½ tsp salt
• ½ tsp fresh ground black pepper
• ¼ cup fresh coriander leaves, washed and
• chopped
• 3-5 garlic cloves, crushed
• ¼ cup freshly squeezed lemon juice

The preparation of the artichokes:
Peel off the leaves by going around the bottom with a sharp knife; cut off the upper part and core the center clean. Keep a basin of water laced with lemon juice to immediately soak the artichoke bottoms in so that they keep a fresh color.
Saute the artichoke bottoms in a shallow pan in 3 tablespoons of vegetable oil. Add the salt and pepper, cover the pan and leave to simmer for ten minutes over a small fire. Add a little bit of water if necessary.
In a separate pan, saute the crushed garlic and finely chopped coriander in two tablespoons of water. Add to the artichokes and cook for another ten minutes or until the artichokes are cooked to your liking. Remove from the stove and add the lemon juice. Serve lukewarm with pita bread. Recipe written by: Christiane Dabdoub-Nasser, Bethlehem