2/3 cup almonds, coarse chop
5 tablespoons olive oil, divided use
24 small fresh artichokes peeled and trimmed to light green leaves and halved or quartered if necessary or 2 packages frozen artichoke hearts, thawed and drained
1/2 cup dry white wine (can use broth or water if preferred)
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon Rain’s Choice pure Vanilla Extract
1 tablespoon lemon juice
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
Sea salt and freshly ground pepper to taste
In a large skillet or Dutch oven, saute almonds in1 tablespoon oil until crisp. Set aside.
Add 2 tablespoons oil to skillet and add artichokes. Saute until partially cooked, then add wine. Cover and allow to simmer until the hearts soften and the liquid is almost gone.
Add mustard, honey, vanilla extract and lemon juice and blend well. Taste and adjust seasonings, adding salt and pepper.
Mix in almonds, parsley chives and balance of olive oil.
This recipe makes a lovely pasta topping. Just add freshly grated Parmesan.