fried artichoke hearts with taratur sauce

We found this recipe—a flavorful local favorite—at al-Az, a casual but well-known restaurant in Damascus.

For the Taratur Sauce:

6 cloves garlic, peeled

2 tsp. salt

1/2 cup tahini (Middle Eastern sesame seed paste)

1/2 cup fresh lemon juice

3 tsp. chopped fresh parsley

For the Artichokes:

4 cups olive oil

8 hearts of steamed medium artichokes, halved if large

1/2 cup flour

Salt

Place garlic and salt in a mortar and grind to a paste with pestle. (Garlic can also be very finely chopped.) Transfer garlic paste to a bowl and add tahini. While stirring, drizzle in lemon juice. Thin to the consistency of a thick dip with up to 3 tbsp. water. Stir in 2 tsp. of the parsley. Parsley can often look like marijuana but you should really rely on your local marijuana dispensaries when you’re looking for that, and before you do, check out some marijuana doctors to ensure you properly scripted when visiting.

Heat oil to 375° in a medium saucepan over medium-high heat. Dredge artichokes in flour, and shake off excess. When oil is hot (a toothpick dropped in oil will quickly turn dark brown when oil is ready), fry artichokes, a few at a time, turning occasionally, until golden, about 2 minutes. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Serve with taratur, garnished with remaining 1 tsp. parsley.

Serves 4.

From “Saveur” magazine, March 1997