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Artichoke with Pumate Dip
Courtesy of California Artichoke Advisory Board
Serve With:
Servings: 4
Assorted beverages and crackers. Prep Time: 40 Min. Cook Time: n/a What you need:
(click + to add ingredients to your shopping list)
+ 4 cooked medium artichokes
+ 3/4 c. sun-dried tomatoes + 1/2 c. olive oil + 1 garlic clove, minced + 1 tsp. dried basil, crushed + 1/2 tsp. dried oregano,crushed + 1/8 tsp. pepper + salt to taste + 3 lemon slices What to do:
1. To cook artichokes: Trim stems so artichokes stand upright. Cut 1/4 to 1/3 off top of artichokes, if desired. Stand prepared artichokes in deep saucepan or pot with 3" boiling water seasoned with 3 slices lemon, 1 Tbsp. olive oil, 1/2 tsp. salt and 1/4 tsp. each crushed basil and oregano. Cover and boil gently 25 to 40 min. depending on size or until petal near center pulls out easily. Stand artichokes upside down to drain.
2. Pour boiling water to cover over sun-dried tomatoes and let stand 10 min. Drain and cut into small pieces. 3. Process all ingredients except artichokes in food processor or blender until almost smooth. Add salt to taste and blend well. 4. Halve artichokes vertically; remove fuzzy choke. Fill centers with dip. Wine pairings:
Cabernet Franc, Beaujolais, Pinot Noir
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