One of the more complicated appetizer recipes for artichokes, but worth the effort. It is quite delicious.

Artichokes with Fresh Gazpacho Dip
Recipe type: Appetizers
Serves: 4
  • 4 medium California artichokes; prepared for cooking
  • 1/2 pound tomatoes; seeded, chopped
  • 1 1/2 Tablespoons tomato paste
  • 2 teaspoons red wine vinegar
  • 2 teaspoons lime juice
  • 1 1/2 teaspoons olive oil
  • 2 teaspoons minced shallots
  • 1/4 Cup minced green pepper
  • 1/4 Cup peeled, chopped cucumber
  • 2 teaspoons chopped fresh dill
  • 1/4 teaspoon freshly-ground black pepper
  • 3 drops red pepper sauce (to 6 drops)
  1. In a blender or food processor, place tomatoes, tomato paste, vinegar, lime juice, and oil. Cover and process until blended. Transfer mixture to a bowl; stir in remaining ingredients except artichokes. Cover and refrigerate until chilled.
  2. Meanwhile, cook the artichokes. Stand the prepared artichokes in a deep saucepan or pot with 3 inches of boiling water. (oil, lemon juice and seasonings may be added to cooking, if desired). Cover and boil gently 25 to 40 minutes depending on size, or until a petal near the center pulls out easily. Stand artichokes upside down to drain.
This recipe yields 4 servings.

Content per Serving: calories: 97; protein: 5 g; total fat: 2 g; carbohydrates: 18 g; dietary fiber: 5 g; sodium: 170 mg; cholesterol: 0 mg

Recipe Source: CALIFORNIA ARTICHOKES: THE 5 A DAY WAY by The California Artichoke Advisory Board

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