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Artichoke Dip

In a posting a few days ago, I mentioned my love of artichokes. Thus, I could not resist posting about these “European Style” artichokes I bought the other day. They are easily the largest artichokes I have even seen, let alone eaten.

And I ate them with my standby artichoke dip, shown to me by my mother. Kraft/Hellmans is my preferred brand, but you can use any brand or fat content (regular, light or fat free) you desire and it will still taste good.

Artichoke Dip Recipe

1/4 cup mayonaise

1 tbsp dijon mustard

1 tbsp dill

1/8 tsp tabasco sauce

Mix all ingredients thoroughly. Serve with artichoke for dipping.

Please note that the chef’s knife in the following photo has a 7 inch/18 cm blade. And the diameter of the artichoke is the same!

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7 Comments
  • Andrea
    May 3, 2005

    I love preserved artichokes that you can buy in shops and put them on pizza or pasta. I have never tried to cook one. Do you have any recipes?

  • L
    May 3, 2005

    Wow, you’re absolutely inspiring! I just added you to my “favorites” list on my first visit. But I would like to know more about you! You only say where you live on your profile…

  • Nic
    May 3, 2005

    Dreska – I usually use canned artichokes in the same way you do: on pizza and in pasta dishes. I think that they are also good grilled, but I don’t have any other specific recipes as of yet. Some restaurants make an artichoke crusted chicken breast, but I haven’t experimented with it yet myself.

  • Zarah Maria
    May 4, 2005

    Wow Nic, that’s like a HUGE artichoke! I’ve only ever tried cooking them myself once – failed miserably! Will try again soon – hopefully!

  • Nic
    May 4, 2005

    Zarah – I think the easiest way to cook artichokes is to trim off the stem and about 2 cm of the crown, place in a covered saucepan filled halfway with water and boil it for 30-45 minutes (depending on size – these giants took a while), until you can easily detatch a leaf with your fingers. Drain and eat! Don’t forget to scoop out the choke so you can get to the heart.

  • Zarah Maria
    May 5, 2005

    Thanks for the tips Nic, I’ll keep that in mind. I think I was too impatient probably, I had no idea they had to cook for that long!

  • Nic
    May 5, 2005

    Zarah – I hope your next attempt is more successful! There’s nothing like a nice, tender, hot artichoke.

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