Artimoke Hearts in Garlic Cream Sauce

RuPaul's Drag Race: UK vs the World, RuPaul's Drag Race: UK vs the World 1, Side, TV, TV Recap, Vegetarian

Previously on RuPaul’s Drag Race: UK vs the World the top four took to the stage to participate in a lip sync smackdown for the crown. With the first round battles decided by Lemon and her wheel of destiny, which doesn’t add much to the story but I think Lemon deserves her recognition. In the first face-off, Mo destroyed Baga and progressed to the top two while Blu and Juju were a far more even pairing, with the young Irish lass ultimately besting the Rob Mariano of Drag Race – conveniently, also from Boston – and eliminating Juju in third/fourth place for the FOURTH time.

Because she’s what? Consistent.

With that, the top two took their places on the stage for the final lip sync to Supernova by Kylie Minogue and while Mo promised to devour Blu, the little lass once again came ready to fight. While Mo was fierce as she felt every damn lyric and moment, Blu left everything on the mainstage, giving cute comedy and all the energy. Which proved to be enough as Blu was crowned Queen of the World.

Having dealt with me each time she has competed, Mo knows to follow the sounds of tears and screaming backstage as like Juju, I am consistent. Consistently enraged when an icon like Mo is eliminated from the competition without a crown. But as always, although she lacks a rightful crown for killer performances, I make up for in culinary comfort in the form of Articho-ke Hearts in Garlic and Wine.

Smooth, creamy, sweet and a little bit earthy, these babies are positively delicious. And the perfect accompaniment to any and all meals. Well, maybe not ALL, but they are great.

Enjoy!

Artimoke Hearts in Garlic Cream Sauce
Serves: 4.

Ingredients
1 tbsp olive oil
4 garlic cloves, minced
4 shallots, thinly sliced
800g canned artichoke hearts, drained and cut in half
½ cup white wine
¼ cup cream
½ tsp kosher salt
¼ tsp black pepper
1 tbsp parsley finely chopped

Method
Heat the olive oil in a large pan of medium heat and saute the garlic and shallots for a minute or so. Stir in the artichoke hearts and cook for a further minute before pouring in the white wine. Bring to the boil, reduce heat to low and simmer for a couple of minutes or until reduced.

Stir in the cream, salt, pepper and parsley and cook for a further minute before serving, greedily, either solo or as a side. The latter probably makes the most sense. Either way, devour like the icon you are.


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