Oh boy, I’ve been harissa’ing the crap out of my food right now. Once I open that little can of spicy Moroccan heaven I can’t stop smearing it on everything. This time though, I took the smoky factor up a notch by roasting a bunch of cauliflower and artichokes with z’atar and lemon, then dipped it all in creamy harissa sauce. Y-U-M.
Obvi, you need some boozy goosy to pair up this smoky meal so I created the recipe with the folks of Kendall-Jackson.
Get the full scoop over at their blog, enjoy, now go get charred!
Recipe created in collaboration with KJ Wines. All views my own. Word
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My Dish is Bomb says
I am in love with roasted artichokes but haven’t had them since I was a kid. I used to be able to eat a whole one and we’d just dip them in plain mayo. This harissa dip sounds way more interesting!
Heather (Delicious Not Gorgeous) says
never done roasted artichokes, but the crispy caramelized bits sound like they’d be so tasty!
Meg | bread+barrow says
Oh man Gabriel these look SO delicious! I am totally stuck in the steamer when it comes to artichokes. so I need to try this recipe ASAP. Thank you! Beautiful shots, too! xx