Aleppo Artichoke Spread

Aleppo, in northwestern Syria, is considered one of the cradles of cooking in the Levant.  In the following dish, again adapted from one presented by Clifford Wright in his 2001 cookbook, Mediterranean Vegetables, chopped artichoke hearts are stewed with tomato, garlic, onion, cilantro, lemon juice and pomegranate molasses to make an addictive savory/tart spread to be eaten with khoubz loaves at the start of a meal.  Pomegranate molasses is a tart/sweet syrup made from reduced pomegranate juice, and can be found at most Middle Eastern groceries or also from many on-line vendors. 

8 medium to large artichoke hearts, each cooked, cleaned, and coarsely chopped
1 cup tomato sauce
8 large garlic cloves, peeled and chopped
1 teaspoon salt
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
¾ cup cilantro, finely chopped
1 cup water
1 tablespoon lemon juice
2 tablespoons pomegranate molasses

Pound garlic and salt together in a mortar to make a thick paste.

Heat olive oil in a large skillet over medium-high heat.  Sauté onions until softened, about 5 minutes.  Stir in the garlic paste and chopped cilantro, and stir until fragrant, another 2 minutes.  Add in chopped artichokes, tomato sauce and water.  Bring to a boil.  Reduce heat and simmer, stirring frequently, until the sauce has slightly reduced, about 15 minutes.  Add in lemon juice and pomegranate molasses and continue cooking until the sauce has thickened and become syrupy, abut another 10-15 minutes.  Remove from heat.  Serve topped with drizzle of olive oil.

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