Verrine of Artichokes with Coconut Milk Recipe

Ingredients:

• 2 cans of artichoke hearts
• 1 can of coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add artichoke hearts to the skillet and stir to combine.
3. Whisk together coconut milk, paprika, salt, and pepper in a bowl.
4. Pour the coconut milk mixture over the artichoke hearts and stir to combine. Simmer for 5-7 minutes or until heated through.
5. Remove from heat and let cool to room temperature.
6. Divide the mixture between four small glasses or verrine glasses and refrigerate for at least 30 minutes.
7. Garnish with fresh parsley or cilantro before serving.

Verdict:

This verrine of artichokes with coconut milk is a delicious and refreshing appetizer or side dish. The combination of artichokes and coconut milk adds a unique flavor and texture to the dish that will definitely impress your guests. The dish is also gluten-free and vegan, making it a great option for those with dietary restrictions.

Serving Suggestions:

• Serve as a starter with grilled shrimp or chicken skewers.
• Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
• Add some crunch by topping with toasted coconut flakes or chopped nuts.