Artichoke and Dip Recipe
Ah the artichoke – what exactly is it? A vegetable, a fruit, or… a flower? That’s exactly what it is! The artichoke comes from the thistle species and is actually the bud of a flower that has yet to bloom. There are two edible parts to the artichoke: the bracts, often referred to as the petals or leaves, and the heart. With this recipe, we’ll be turning the bracts of the artichoke into a tasty finger appetizer with an equally-tasty dipping sauce.
Quick tip for eating the bracts: the entire bract is not edible, just the fleshy part at the base. To eat, simply hold the top, or pointy part, of the bract with the outer part facing up, bite down and use your teeth to squeeze out the soft pulp as you drag the bract back out of your mouth. That’s it! Oh, and don’t forget to dip first!
Not sure how to choose and store artichokes? Check out our guide here.
- 7 ingredients
- 4 servings
- Cooking time
You have all the ingredients, let's start cooking!
Enjoy your meal, hope you had fun with us!
Directions0/0 steps made
Use kitchen shears to snip off the pointy edges of the bracts.
Use a sharp knife to cut off the stem of the artichoke so it sits flat.
Add a couple of inches of water to a large pot, then add the artichokes bottom side down.
For a little extra flavor, add a bay leaf and lemon slice, then bring to a boil over high heat.
Reduce heat to medium and bring to a simmer, then cover and cook artichokes for about 30 minutes or until tender (a knife should be able to pierce the bottom with ease).
Remove the artichokes from the pot and allow to cool.
While artichokes are cooling, mix the mayonnaise, yellow mustard, agave nectar and fresh lemon juice in a bowl, then serve!