Creamy labneh forms the base for soft artichokes, a fresh caper salsa, and a subtle citrus kick from sumac. Light, layered, and perfectly balanced. Perfect for sharing.
Ingredients (1 bowl)
*750 g Greek yogurt 10%
*390 g canned artichoke hearts in water
*2 handfuls of pine nuts, roasted
*sumac
*extra virgin olive oil @topika.oliveoil
Caper salsa:
*1 shallot
*lump of butter
*1 tbsp honey
*15 g parsley
*2 large tbsp capers
*3 tbsp extra virgin olive oil
*1 clove garlic, pressed (can be fried if raw is too strong for you)
*1 tsp coarse mustard
*1 tbsp white wine vinegar
Preparation method:
1. Mix the Greek yogurt with a little salt. Spoon the mixture into a tea towel and let it drain for at least 2 hours.
2. Drain the artichoke hearts. Tear off the leaves (if there's a slightly harder circle at the bottom, discard that). Pour a generous amount of olive oil into a frying pan, add the artichoke leaves, season with salt, and cook for about 5 minutes over medium heat until golden brown (and slightly crispy).
3. Finely chop the shallot. Melt a knob of butter in a pan, add the shallot, and cook for a few minutes until wilted. Add the honey and let it caramelize.
4. Meanwhile, finely chop the parsley. Finely chop the capers. Mix this with the garlic, olive oil, whole-grain mustard, white wine vinegar, and caramelized shallot.
5. Spread the labneh on a nice (slightly deep) serving dish. Arrange the golden brown fried artichoke leaves on top. Spoon the caper salsa and pine nuts on top. Drizzle with extra virgin olive oil on the side and garnish with a little sumac.
