Artichokes & Dip

I love ordering artichokes as an appetizer when we dine out, they are delicious. However, they often come dripping with oil, and I spend ten minutes blotting and wiping the oil away. Who needs that? This recipe doesn’t call for ANY oil, so you can enjoy the tender artichoke meat unadulterated.

The process of cutting off the thorny tip of each leaf is rather labor-intensive. I like to take that time to enjoy having such close contact with real plant food. I enjoy the smell of the raw artichoke and think of my loved ones who will enjoy the delicious meal I’m preparing. When you spend time making healthy veegetarian meals for your family you are giving them a wonderful nourishing gift.

This recipe was inspired by Colleen Patrick-Goudreaus in The Vegan Table.

Here’s what you need:

• 2 whole artichokes
• ¼ cup fresh lemon juice
• 2 whole garlic cloves, peeled
• 2 bay leaves

1. Cut the tips off the artichoke leaves.Turn the artichoke on its side, and using a sharp serrated knife, slice about 1 inch off the top. Pull off any smaller leaves toward the base and on the stem. Cut of any excess stem, leaving up to an inch on the artichoke. Wash under cold running water, pat dry, and rub the artichoke with lemon juice.
2. In a large-size pot, add a few inches of water and garlic and bay leaves. Place a steaming basket in the pot, and add the artichokes to the basket. Cover. Bring to a boil and reduce the heat to a simmer. Check periodically to make sure the water hasn’t evaporated.
3. Cook for 40 to 60 minutes or until leaves are easy to pull off. Serve with a dipping sauce.

Dipping Sauce for Artichokes

Here’s what you need:

• 1 ½ cups eggless mayonnaise
• 1 tablespoon Dijon mustard
• 3 tablespoons minced capers
• ½ cup parsley, finely chopped
• Lemon juice, to taste
• Salt, to taste

1. Mix all ingredients together until well blended.

Did you try this recipe? Let me know how you liked it below…