An Easy, Fast and Dairy Free Artichoke Dip You're Going To Love
Artichokes. One look at them and a word flashes through your mind: Effort.
But, guess what? Prepping artichokes is only a tad more difficult than peeling a potato. It's true. Grab a sharp knife and dive in.
What is an artichoke? Technically it is a flower. It's actually a part of the sunflower family. So when you're cleaning an artichoke, you're essentially cleaning a flower bud, peeling back the exterior layers or bracts and working your way to the center or choke, heart and stem.
Prepping an artichoke
Chop off the top 1/3 of your artichoke.
Start with the stem (which you will want to cook, it's delicious). With a sharp paring knife, peel the outer layer of the stem down to the base of the artichoke pulling off the lower outer leaves as you go. Be careful you don't cut too deep such as into the artichoke heart.
Clean the artichoke by peeling, or paring back the hard outer leaves (keep the outer leaves for dipping and eating)
Continue pulling off the heavy outer leaves (by hand or with a small knife) until you work your way to the softer, paler green center where the whole leaf is edible.
The very center of the artichoke is prickly and the leaves have purple tops. Using your hands, first pull the remaining leaves slightly away from the center purple leaves, just enough to open space for you to distinguish the section that you will need to scoop out. With a spoon, scoop out the center piece. Clean out all of the hairs and spines from the center floor of the artichoke and throw that out. It's prickly so be careful.
Amazing Artichoke Dip (Dairy Free)
15 minutes prep, 20 minutes on the stove, 5 minute to make the purée
- 6 big cleaned artichokes (heart, choke and interior leaves)
- 2 garlic cloves (optional)
- 1 tbsp olive oil (I like the options on Treatmo app for pure olive oil, single source)
- 1 1/2 tsp cumin
- 2 tsp lemon
- 1/4 tsp salt (optional)
After you have removed all of the exterior leaves of your artichoke and cleaned the inside so it's free from any inedible pieces, boil your artichokes in water (they don't have to be completely immersed) for up to 20 minutes. Check to see if they are done about 3/4 of the way through by piercing with a fork. If the fork goes through without much effort, they're done.
Place your artichokes in a blender along with all of the ingredients and purée! That's it! What can you do with the purée? Serve with chips or pita, spread on bread to make a great sandwich, serve as a side to a protein. It's very much like avocado with a slightly earthier flavor. Anything you like to do with guacamole, you can do with an artichoke.
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