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Artichokes with Sun-Dried Tomato Dip


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5 from 2 reviews

  • Total Time: 40 mins

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

  1. 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.
  2. 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.
  3. For the dip add tomatoes, juice of 2 lemons, garlic, herbs, olive oil and seasoning to a food processor and blend until smooth.
  4. 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