Artichokes in Almond Sauce

May 7, 2026

A signature recipe that elevates the humble artichoke to gourmet level. The key lies in the creaminess of the almond sauce, which provides a velvety texture and a nutritional profile rich in heart-healthy fats. Thanks to the use of Bonsalt , we enhance the metallic and sweet flavor of the artichoke without adding sodium, thus protecting your cardiovascular health.

Estimated time: 40 minutes.

Difficulty: ⭐⭐⭐.
Servings: 4 servings.
Number of people and some extra details: Ideal for 4 diners looking for a cleansing dish rich in essential minerals such as potassium.

Ingredients

8 to 10 fresh artichokes (or quality artichoke hearts).
50 g sliced or whole raw almonds.
1 small white onion and 2 cloves of garlic.
100 ml low-sodium vegetable broth.
1 pinch of Bonsalt low in Sodium from Castelló.
0.5 g of Castelló Cream of Tartar (mineral stabilizer).
Saffron threads and a slice of whole-grain bread (to thicken).

Nutritional Analysis and Technical Sheet

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Protein	6.4 g	Essential for tissue repair.
	Healthy Fats	12.5 g	Monounsaturated fatty acids from almonds.
	Carbohydrates	14.2 g	Slow-release energy and low glycemic index.
Key Minerals	Potassium (Bonsalt)	45 g (per 100g)	Helps muscle function and fluid balance.
	Potassium (Cream of Tartar)	20.7 g (per 100g)	Key mineral for energy metabolism.
	Sodium (Bonsalt 0%)	0 g	100% safe for low-sodium diets.
Vitamins and Others	Dietary Fiber	8.5 g	Very high; excellent for gut health.
	Iron and Magnesium	Natural source	Improves oxygen transport and muscle relaxation.

Detailed Description (Procedure)

Preparing the Artichokes: Clean the artichokes by removing the tougher outer leaves and the tips. Cut them in half or quarters and steam or boil them for 15 minutes until tender.
Making the Paste: In a pan with a drop of oil, toast the almonds and the slice of bread until golden. Remove and grind in a mortar or blender with the saffron threads and a little broth until you get a smooth paste.
Technique Sauce: Sauté the finely chopped onion and garlic. Add the almond paste and the rest of the vegetable broth. Stir in the pinch of Bonsalt and the Cream of Tartar. The Cream of Tartar will help the sauce emulsify perfectly and maintain a silky texture.
Final Cooking: Add the cooked artichokes to the sauce and let everything simmer gently for 5-8 minutes so the flavors meld. The Bonsalt will allow the sweet notes of almond and saffron to stand out exceptionally well.

Chef's Secrets

Professional Texture: Using Castelló Cream of Tartar is the master trick to prevent the almond sauce from separating or turning grainy, achieving a restaurant-quality finish.
Vibrant Color: Since no table salt is used, Bonsalt prevents the artichoke from oxidizing quickly, keeping it looking much more appetizing on the plate.