This week, we’ve got a very luscious, spring recipe for you. We are using one of our favourite ingredients, artichoke hearts! Our marinated artichoke hearts come from the area of Kyparissia in Peloponnese. They are picked, cleaned and placed in glass jars with leeks, olive oil and sunflower oil. They are an ideal addition to your tarts, or as part of an antipasti dish.
Inspired by the much loved artichoke-spinach combination, this recipe is perfect for a cosy dinner for those days when the sun refuses to shine, and we still feel that we are more in winter than in spring. So what are we making? Oven baked wholemeal penne with spinach, artichokes, creamy Greek yogurt and galomyzithra cheese-all baked in the oven. And as always, it is really easy to make!
If you love artichokes as much as I do, then have a look at our Vegan Cooking Workshop in April, where you will learn how to prepare and cook fresh artichokes!
Serves 4
1 leek
1 jar artichoke hearts
200g galomizithra
100g yoghurt
1 large garlic clove, minced
2 cups fresh spinach
150g wholemeal penne or orzo
75g graviera cheese
Finely chop the leek and place in a large bowl. Drain the artichokes, reserving the oil and add to the bowl. In a non-stick frying pan, gently heat up the spinach, until just wilted. You should be left with one cup. Add to the bowl.
In a separate bowl, mix the artichoke oil, galomuzithra and yogurt. Add the garlic. Mix well, adding 3/4 cup of water to dilute. You are to have a thin, creamy sauce. Worry not, the pasta will absorb it.
In an oven-proof casserole dish, place the vegetables, creamy sauce and pasta and toss everything together. Sprinkle some graviera cheese and bake at 180C for 40 minutes, or until the pasta is cooked and the cheese has melted.
