Recipe: Vegan artichoke’s cream

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Boiled artichokes are tasty, but a little originality is better. Together with dried tomatoes, this recipe transforms artichokes into a delicious cream that you can combine with anything. Recipe by Julianne Aknine, vegranola.

Vegan artichoke’s cream


  • 5 artichokes
  • 9 dried tomatoes in oil
  • 4 tablespoons of the oil from the dried tomatoes (or olive oil)
  • 100g plain soy yoghurt
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Optional: dried garlic


  1. In a large saucepan (or two medium ones), place 5 artichokes and add water up to the artichokes.
  2. Cook for at least 50 minutes, until the artichokes are tender in the middle.
  3. You can stick a knife into the core to check if it is cooked through.
  4. Once the artichokes are cooked, peel off the leaves and remove the core. Save the leaves to eat later.
  5. Once you have the 5 hearts, place them in a blender or food processor with an S-shaped blade.
  6. Add the dried tomatoes and tomato oil, the soy yoghurt and the lemon juice. Blend everything together.
  7. You can add a little water if you like, depending on the texture you wish (more or less creamy).
  8. Season to taste with salt and pepper and possibly a little dried garlic. Blend again.
  9. You can place this cream on a plate with arranged artichoke leaves.

You can then dip your artichoke leaves in the cream and enjoy them, or use them as a base for a pie, for example.

This recipe was kindly shared with us by Julianne Aknine from

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