Even in Canada, the spring excitement is real! Did you know that some spring flowers are both colourful and tasty?... Artichoke is one of my favourites!Try this very light, fruity, fresh tasting dessert and boost your energy to keep up with Spring blossoms!Traditionally, a variety of Artichoke dishes are prepared on the lovely shores of the Aegean Sea, Anatolia in Spring. The meaty flower of Artichoke is enjoyed either savoury or sweet!Specifically, the Town of Urla -Ancient Greek name is Vourla- has phenomenal creative and inspiring Artichoke recipes. Originally, Artichoke Dessert is flavoured using local, sour black mulberry sauce. I switched this with a sour cranberry-raspberry sauce which has an amazing taste!I highly recommend this refreshing dessert! Let the Artichoke Dessert complement the blooming season!Ingredients:8-9 small-sized artichoke hearts200 g cranberries250 g raspberries3 cup water1 cup (~200 g) sugar lemon1 tsp vanillinDirections:PREPARATIONChoose a large and shallow pot for cooking the Artichoke hearts. If you will use fresh Artichokes, you must discard the green leaves and fluffy pieces in the globe, then soak them in water with lemon juice to prevent browning.I used frozen Artichoke hearts. So, submerging a bowl of water was enough to thaw them.In any case, discard the tougher bits for a smooth texture. Flatten the bottom of the Artichoke hearts for easier serving.Place the Artichoke hearts facedown into the potFill the empty spots with cranberries (fresh or frozen)Pour 3 cups of water over them. Cover the lid and boil on medium-high heat for 5-7 minutes. Until the Artichokes slightly soften.Then, flip the Artichokes. Drizzle the juice of lemon and 1 tsp of vanillin over them.COOKINGPlace 1-2 tbsp of sugar over each Artichoke heart (total 1 cup of sugar)Then, cover the pot with a lid and continue cooking for 55-60 more minutes on the minimum setting.Once the Artichokes have completely softened, turn off the heat and let them rest in the pot for 5-7 minutesThen, take the Artichokes onto a serving plate. Cover with an airtight wrap or lid.Mix the raspberries with the cooked sugar-cranberry sauce and puree them using a hand blender. (Do not cook raspberries to keep their fresh taste and aroma!)Pour this sauce into a jar to keep it smooth. Cover with an airtight wrap or a lid.Chill both the Artichokes and the cranberry-raspberry sauce in the fridge for at least 3-4 hours or overnight before serving.SERVINGServe the Artichoke Dessert chilled!You can use any of your favourite dairy or fruity additions for serving the Artichoke Dessert.Pour 1-2 tbsp od cranberry-raspberry sauce onto a plate, place 1 Artichoke heart on the sauce. Fill the hollow of the Artichoke with more sauce and enrich its luxurious taste with a scoop of vanilla ice cream, kaymak, or fresh whipped creamYou can add a variety of fresh berries for a fruitier flavour.Enjoy the Spring Magic!
