Party Artichoke with Creamy Thai Dip
Recipe courtesy of California Artichoke Advisory Board.
4 large artichokes, cooked
Creamy Thai Dip:
1/4 cup creamy peanut butter
1/4 cup firmly packed brown sugar, packed
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon ground pepper
- For Artichokes: Wash artichokes under cold, running water. Cut off stem at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired). Cover and boil gently 35 to 45 minutes or until base can be pierced easily with a fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill.
- For Creamy Thai Dip: Combine all ingredients except artichokes; mix well. Makes about 3/4 cup dip.
Makes 4 servings.
Variation: Omit peanut butter for "Oriental Dip".
Nutritional Information Per Serving (1/4 of recipe): Calories: 162; Total Fat: 9g; Cholesterol: 0mg; Total Carbs: 17g; Protein: 5g; Sodium: 499mg; Potassium: 179mg.
Recipe and photograph courtesy of California Artichoke Advisory Board.