Artichokes in Cilantro and Pomegranate Sauce

  • Serves

    serves 4

(Ardî Shawkî bil-Hâmid) 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
  • 34 cup finely chopped fresh cilantro
  • Salt
  • 8 hearts of steamed medium artichokes, halved if large
  • 2 tbsp. pomegranate molasses


Step 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.

Step 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.

Step 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.

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