Aleppo, in northern Syria, is considered one of the culinary capitals of the Middle East. Cilantro and pomegranate molasses are used to flavor many local dishes like this one.
2–3 medium (ripe or canned) tomatoes, halved
3 tbsp. extra-virgin olive oil
1 medium yellow onion, peeled and finely chopped
8 cloves garlic, peeled and minced
3⁄4 cup finely chopped fresh cilantro
8 hearts of steamed medium artichokes, halved if large
2 tbsp. pomegranate molasses
1. Place tomatoes in a medium-meshed sieve set over a small bowl. Use a spoon to press juice through. Reserve juice; discard seeds and skin.
2. Heat oil in a skillet over medium-high heat. Add onions and cook for 2 minutes. Stir in garlic and cilantro, season with salt, and cook until fragrant, about 1 minute.
3. Reduce heat to medium, add reserved tomato juice, artichokes, and 1 cup water, and simmer until liquid is reduced by half, about 15 minutes. Using a slotted spoon, transfer artichokes to a serving platter, then increase heat to medium-high, add pomegranate molasses, and cook, stirring constantly, until sauce thickens, 1–2 minutes. Spoon over artichokes and serve.