The artichoke roses on chickpea hummus are an original, refined and tasty idea to bring artichokes to the table in a new way. It is a simple yet impressive dish, where the artichokes are first boiled and then spread out to create rose shapes. Then we sauté them in a pan and serve them on a bed of hummus with a vinaigrette of oil, lemon juice, parsley, and chili pepper. Thus, an ideal dish is born as a starter or light main course, combining the tenderness of Roman artichokes with the creaminess of spiced hummus.
The preparation involves a few steps: first clean and blanch the artichokes, then sauté them in a pan to make them crispy outside and tender inside. Separately, blend chickpeas with tahini, lemon, garlic, and spices to obtain a fragrant and enveloping hummus. Finally, compose the dish with hummus, artichokes, and an emulsion of oil, lemon juice, parsley, and chili pepper.
A 100% vegetable dish to make with fresh artichokes, which need to be well cleaned by removing the tougher leaves for perfect success. Like the asparagus with hummus, these artichoke roses are a different way to serve this spring vegetable that will win everyone over with its beauty and goodness!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients to Prepare the Artichoke Roses
- 4 Roman artichokes
- extra virgin olive oil
- 1 lemon
- chopped parsley
- dried chili pepper
- salt
- 1 1/3 cups cooked, boiled chickpeas
- 1 tbsp tahini
- 1/2 lemon (zest and juice)
- 1/2 clove garlic
- ground cumin
- paprika
- extra virgin olive oil
- salt
Tools to Prepare the Artichoke Roses
- Cutting Board
- Knife
- Pot
- Colander
- Pan
- Bowl
- Immersion Blender
How to Prepare the Artichoke Roses
Start preparing the artichoke roses by cleaning the artichokes: wash them well under running water, then remove the tougher outer leaves, the stem, and trim the tips.
As you go, immerse them in a bowl containing water and lemon juice: this way they won’t blacken.
Place them in a pot with salted boiling water and cook them for about 10 minutes until they are tender but not mushy.
Drain them well, rinse under cold water, and let them drain upside down for about ten minutes.
In the meantime, prepare the hummus with tahini, lemon juice, and grated zest, chopped garlic, spices, extra virgin olive oil, and salt.
Blend with an immersion blender until you obtain a smooth cream.
Take the artichokes and try to spread the leaves to resemble roses.
Heat olive oil in a non-stick pan and cook the artichokes for 3-4 minutes per side over high heat.
Plate the artichoke roses by placing the hummus on the plate base and the artichokes on top. Dress with an emulsion of oil, lemon juice, chopped parsley, and chili pepper.
Storage
You can store the already cooked artichoke roses in the fridge for up to 2 days in an airtight container. The hummus can also be stored for 3-4 days, always in the fridge, covered with a drizzle of oil to keep it soft.
Tips and Variations
The hummus can be customized with sun-dried tomatoes, avocado, beetroot, curry, turmeric, or fresh herbs like basil or coriander.
For a crunchy touch, complete the dish with chopped nuts (walnuts, almonds, or pistachios).
If you prefer a different base, you can replace the hummus with a potato cream or bell pepper cream.
FAQ (Questions and Answers)
I don’t have tahini, can I still make hummus?
Of course! Tahini adds creaminess and flavor, but you can omit it or replace it with a teaspoon of almond butter or plant-based yogurt.
Can I bake the artichokes instead of cooking them in a pan?
Yes, you can bake them at 392°F for 10-15 minutes with a drizzle of oil for more of a “roasted” effect.
