Artichokes in almond sauce

I haven’t cooked artichokes in this way for a very long time and I don’t know why because I love it. The almonds and cumin give an Arabic touch to this recipe so I thought I'd accompany them with couscous. The result was delicious!

ARTICHOKES IN ALMOND SAUCE

6 artichokes

10 raw almonds

1 slice of bread (preferably from the day before)

1 large clove of garlic

Olive oil

Parsley

Salt

Ground black pepper

Turmeric

Cumin

Peel the artichokes and cut them into quarters. As you cut them, immerse them in a bowl of water with a splash of lemon juice to prevent browning.

When you have cut them all, put them to boil in lightly salted water.

Meanwhile prepare the almond sauce. In a pan with a good splash of olive oil, fry the almonds (without the skin), the bread and garlic (peeled and whole). Fry until golden brown but not burnt. Take them out of the oil and put them into the blender receptacle with a sprig of parsley. Add some water and blend.

Note: If you like to see the bits of parsley in the sauce, put it into the blender at the last minute, otherwise it will almost disappear during the blending.

Now return to the artichokes, which were left boiling in water ... It's time to drain the water and lightly sauté them in the pan (where we fried the almonds, bread and garlic). Add the almond sauce and spices. I put black pepper, cumin and a little turmeric. Let it simmer for 5 or 10 minutes and they are ready!