Artichoke Dip Recipe

I want to thank everyone for their tips and ideas with my food co-op food. I've now become a mushroom fan (applause). And an artichoke fan (as well as the rest of the family). So I'd like to share some new recipes we've tried the last couple of weeks that have become instant favorites for us.


Elegant Artichokes
From The Taste of Home Cookbook


I loved this so much that Jeromy teased me for eating more dip than artichoke. I could totally drink it. So yummy. (It would probably make for a good salad dressing too) And Audrey was so excited to try these artichokes ever since I brought them home. When I'd open the fridge and she'd see them she'd ask if we were having them that night. What's more is that when we actually had them, she loved them. Kierra thought they were okay, but Audrey devoured hers. Jacob just kept looking at it weird and tentatively touching a leaf to his tongue every once in awhile.

5 medium artichokes
2 medium lemons, sliced
2 garlic cloves, minced

Lemon-Pepper Dip
1 C. vegetable oil
1/4 C. lemon juice
1/4 C. red wine vinegar
2 Tbs. spicy brown mustard
3 garlic cloves, minced
1 tsp. salt
3/4 tsp. pepper
1/2 C. diced green pepper
2 Tbs. sliced green onion

1. Cut off stem at base of artichoke. Cut 1 inch from top. With scissors, snip tip end of each leaf. Remove outer leaves. Rub cut ends of leaves with juice. (I just cut them in half and boiled them)
2. In a Dutch oven or soup kettle, combine the artichokes, lemon slices and garlic; cover with water. Bring to a boil. Reduce heat. Cover; simmer for 30-45 minutes or until tender. Drain; arrange on a serving platter. Refrigerate for 1 hour. (We just ate them warm)
3. For dip, in a bowl, whisk together the oil, juice, vinegar, mustard, garlic, salt and pepper. Stir in green pepper and onion. Serve with artichokes. (We only had 3 artichokes, and we only had a little of the dip leftover- probably thanks to me for almost drinking it :)