Vegan Artichoke Cream

Why always cook only in water when you can create sophisticated dishes from it? Together with sun-dried tomatoes, the artichokes here turn into a delicious cream. Recipe by Julianne Aknine, vegranola.

05/03/2026

Ingredients

Ingredients for 4 portions

5 Artichokes

9 Sun-dried tomatoes in oil

4 tablespoon the oil from the sun-dried tomatoes (or olive oil)

100 g Plain soy yogurt

1 tablespoon Lemon juice

Salt and pepper to taste

Optional: dried garlic

Preparation

Place 5 artichokes in a large pot (or two medium pots) and add water until the artichokes are covered.

Cook for at least 50 minutes, until the artichokes are soft in the center. Pierce the heart with a knife to check if they are done.

Once the artichokes are cooked, pull off the leaves and remove the heart. Keep the leaves.

Separate the 5 hearts and put them into a blender or food processor with an S-shaped blade.

Add the sun-dried tomatoes, the tomato oil, the soy yogurt, and the lemon juice and blend everything. Add some water depending on the desired consistency.

Season with salt and pepper and optionally some dried garlic. Blend again.

Arrange the cream on a plate with some artichoke leaves.

You can dip the reserved artichoke leaves into the cream or use them later for a tart.