Golden Artichokes over Dill Pea Purée with Almond Lemon Crumbs

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the artichoke hearts very dry with paper towels and place them in a bowl.

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   2. Toss the artichokes with 2 tablespoons olive oil, Dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a baking tray and roast for 20 minutes at 220 °C / 425 °F, turning halfway through, until golden at the edges.

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   3. While they roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in 2 chopped garlic cloves and cook 1 minute more.

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   4. Add the green peas, plant milk, water, 2 tablespoons lemon juice, half of the dill, 1/2 teaspoon salt, and a little black pepper. Cook for 5 to 6 minutes until the peas are hot and tender.

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   5. Blend the pea mixture until smooth. If needed, add a little more water to adjust the texture. Taste and adjust salt, pepper, or lemon. Keep warm.

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   6. For the crumbs, heat the remaining 1 tablespoon olive oil in a clean skillet over medium-low heat. Add the sliced almonds and toast for 1 minute. Stir in the breadcrumbs, the remaining 2 chopped garlic cloves, lemon zest, and a pinch of salt. Cook for 3 to 4 minutes, stirring, until the crumbs are golden and crisp.

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   7. Spoon a generous layer of pea purée onto each plate. Arrange the golden artichokes on top and finish with the crunchy almond crumbs and the remaining fresh dill.

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   8. If desired, add a few extra drops of olive oil and a little more black pepper before serving.