Artichokes With Fresh Gazpacho Dip
Grrrrrgh!
Course : Dips
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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)
 

Preparation:

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