Vegan grilled artichoke hearts with cashew cream

Vegan grilled artichoke hearts with cashew cream: a fresh recipe with lemon, garlic, parsley and olive oil – creamy, savoury and uncomplicated.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 395 kcal per serving
• Protein: 11 g
• Fat: 32 g
• Carbs: 18 g

Ingredients

• 400g artichoke hearts (in brine or olive oil)
• 100g cashews
• 1 lemon
• 1 garlic clove
• 2 tbsp olive oil
• 1 bunch of parsley

Method

You’ll need: griddle pan · stick blender · chopping board · knife · sieve

1. Soak the cashews in hot water, then drain them.
2. Blend the cashews with the lemon juice, garlic and water into a smooth cream. Fold in the finely chopped parsley.
3. Drain the artichoke hearts well and halve them lengthways.
4. Heat the olive oil in a griddle pan and fry the artichoke hearts on both sides until they have clear char marks.
5. Leave the cashew cream to stand briefly and add a little more lemon juice to taste if needed.
6. Serve the hot artichoke hearts with the cashew cream.

Good to know

This dish is simple and still special. Warm roasted flavours meet a fresh, creamy partner. Just right when you want something uncomplicated and good.

Swaps

Cashews → almond butter (also contains unsaturated fats and minerals); Parsley → dill (also fresh and herby); Lemon → lime (similarly sour, with vitamin C); Olive oil → avocado oil (heat-stable, mainly unsaturated fats)

Allergens

Contains tree nuts (cashews). Suitable for children in a mild version – go easy on the garlic if needed; during pregnancy the ingredients are normal as long as the artichoke hearts are handled cleanly and heated through well.

Dairy-free recipes