Ingredients
Scale
- 2 artichokes
- 4 sun-dried tomatoes
- 3 lemons, juice
- 1 clove of garlic
- bunch of fresh herbs (I used parsley and basil)
- 4 tbsp olive oil (I used the oil from the tomatoes)
- salt, pepper
Instructions
- Prepare artichokes. Pull off a row of leaves towards the base and cut off the stems. Slice about 2 cm off the tip of the artichokes, then cut off thorned tips of all of the artichoke leaves. Rinse them in cold water.
- Add artichokes to a pot with juice of a lemon and a pinch of salt, then cover with water. Cover the pot with a lid and cook artichokes for about 30 minutes or until they are tender.
- For the dip add tomatoes, juice of 2 lemons, garlic, herbs, olive oil and seasoning to a food processor and blend until smooth.
- Serve artichokes cold or warm with the dip on the side. Enjoy!
Notes
You can also steam or roast your artichokes if you prefer.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer