Whether you’re a meat-eater, a diabetic, a vegetarian, or a vegan, or you have specific food allergies, there’s always something delicious cooking in the Well Life kitchen!

Artichokes & Dip

by | Dips ‘n Nibbles, Recipes | 0 comments

Cooking Artichokes:

  • Cut off the top of the artichoke and most of the stem.
  • Use scissors to cut the thorny tips of the leaves that weren’t cut with the knife.
  • Rinse artichoke by pulling the leaves apart gently under running water.
  • Place artichokes in a large pot of water (Use a pot large enough for artichokes to have room to float between the garlic and lemon slices.)
  • Add one lemon, sliced and 2-3 garlic cloves, sliced into the water.
  • Once the water begins to boil, turn the burner down to simmer and COVER artichokes with a lid to let them steam for 40 minutes.
  • Let artichokes drain in a colander and cool off.
  • Serve at room temperature or place in the refrigerator to cool.

Artichoke Dip: (I don’t really measure, so make it to your taste!)

  • About 2 cups plain Greek yogurt (or non-dairy yogurt alternative)
  • About 1/4 to 1/3 cup mayo of your choice
  • About 1/2 tsp. garlic powder (start small and keep adding if you like it more garlicky)
  • Whisk together and refrigerate.

How to eat artichoke leaves:

  • Peel one leaf from the outside of the artichoke.
  • Use your bottom teeth to scrape the inside end you are not holding.
  • Discard the rest of the leaf.
  • As you get closer to the center of the artichoke, most of each leaf will be edible.
  • CAUTION: As you get to the center, you will see the leaves turn purple, and there will be a section you should never eat called the choke. Scoop it out and discard. The artichoke heart is underneath the choke.

Dip and enjoy!