Recipe: Fragrant Artichoke Hearts in Spinach Gravy (Indian Dish)

Fragrant artichoke hearts in spinach Gravy
This dish will make a converts out of those who don't much care for artichokes. I didn't care much for them either but this dish made me think twice. It is also easy to cook and low in fat.

Frozen or fresh Artichoke hearts - 8 oz.
Black Cardamom - 3-4
Green cardamom - 6-7
Cloves - 6-7
Cinnamon Stick -2
Peppercorn
Salt
Garlic - 6-8 clove

For Spinach Gravy -
Frozen chopped spinach (thawed) - 3 cups
Tomato - 1 medium - chopped
Fresh dill - chopped- 1/2 cup
Low fat sour cream - 1 cup
Softened Cream cheese - 2 table spoon
Salt And pepper to taste

In a saut pan heat 1 tea spoon oil. Add the spinach and tomato. Sprinkle 1/4 tea spoon salt and mix. Cook for 4-5 minutes on medium heat. In a grinder place the cooked spinach, sour cream, cream cheese and dill. Puree them smooth. Set aside. In a sauce pan put 1/2 cup water with all the whole spices and salt. Bring it to a boil. Reduce heat to medium and add the artichoke hearts(if using frozen - no need to thaw). Cook covered tightly for 10 minutes on medium-low heat. Remove from heat and drain.
Heat 2 tea spoon oil in the saut pan. Add the garlics. cook stirring for a few seconds then add the artichokes hearts. On medium heat cook them carefully turning them once. Cook for two minutes. Add the spinach gravy. Reduce the heat to medium low and simmer for 7-8 minutes. Remove from heat. Adjust the salt and pepper. Garnish with cream or grated cheese.