Artichokes With Fresh Gazpacho Dip

Course : Dips
Serves: 4
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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 / Directions:

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

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