Creamy Parsley Sauce With Boiled Artichokes Recipe

About this recipe

A delightful Jain-friendly dinner dish featuring tender artichokes in a creamy parsley sauce. This recipe is perfect for those seeking a flavorful and satisfying vegetarian meal.

Ingredients

• 25 g Parsley
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 400 Ml Kara Coconut Cream
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 500 G Star White Pepper Masala Powder
• 100 g Tata Sampann Whole Spices Cumin Seed

Instructions

1. 1. Wash the artichokes thoroughly and peel them to remove the outer skin. Slice them into even pieces.
2. 2. Place the sliced artichokes in a saucepan with a small amount of salted water. Cover and boil for 10 to 15 minutes until they are tender.
3. 3. Drain the cooked artichokes well and set them aside.
4. 4. In a separate saucepan, heat the olive oil over medium heat.
5. 5. Add the cornstarch and a pinch of cumin to the melted olive oil, stirring constantly to form a smooth paste.
6. 6. Gradually pour in the coconut cream while stirring continuously to avoid lumps. Add salt and white pepper to taste.
7. 7. Cook the sauce over medium heat, stirring frequently, until it thickens and becomes bubbly. Remove from heat.
8. 8. Stir the chopped parsley into the sauce.
9. 9. Serve the creamy parsley sauce generously over the boiled artichokes. Enjoy warm.