Sumac Turkey with Golden Artichokes, Garlic Mushrooms, and Warm Ricotta Mint Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the turkey fillets dry with paper towels.

2. 2

   In a bowl, mix 15 ml (1 tbsp) olive oil, half of the minced garlic, 4 g (2 tsp) sumac, dried oregano, half of the lemon zest, 15 ml (1 tbsp) lemon juice, half of the salt, and the black pepper. Rub the turkey fillets with this mixture and let them rest for 10 minutes while you prepare the vegetables.

3. 3

   Place the artichoke hearts and onion on a baking tray. Add 15 ml (1 tbsp) olive oil, the remaining salt, 2 g (1 tsp) sumac, and 30 ml (2 tbsp) of the broth or water. Toss well and roast for 15 minutes at 220°C / 425°F.

4. 4

   Meanwhile, heat a large skillet over medium-high heat. Add the mushrooms and cook for 4 minutes so they release some of their moisture. Add the remaining garlic and sauté for 2 more minutes until the mushrooms are browned and the garlic is fragrant. Set aside.

5. 5

   Remove the tray from the oven, push the artichokes and onion to the sides, and place the turkey fillets in the center. Return to the oven and bake for 8 to 10 minutes at 220°C / 425°F, or until the turkey is cooked through yet still juicy.

6. 6

   In a small saucepan over low heat, combine the ricotta with the remaining 90 ml (6 tbsp) broth or water, the rest of the lemon zest, chopped mint, and the remaining lemon juice. Cook for 2 to 3 minutes, stirring, until you have a light warm cream. Do not let it boil.

7. 7

   To serve, divide the golden artichokes, roasted onion, and garlic mushrooms among the plates. Top with a turkey fillet, add spoonfuls of the warm ricotta mint cream, and finish with the juices from the tray.