- Artichoke with Roasted Garlic Dip -
This artichoke recipe is very versatile: share one with your friends for aperitivo, or eat one by yourself for a light dinner. If you’re not familiar with the vegetable, read all about why and when you should be eating artichoke here.
There’s something special to eating with your hands, and the process of plucking artichoke leaves, then dipping them into a big bowl of roasted garlic dip makes it extra-tasty. (Plus, less washing-up!)
Artichoke with Roasted Garlic Dip Recipe
- 2 large artichokes
- 400g butter beans, soaked and cooked
- 6 garlic cloves, diced
- 1/2 lemon, juiced
- 2 tsp chilli powder
- 2 tbsp fresh rosemary
- extra virgin olive oil
- Cut off the stalk of the artichokes, but don’t throw them away: they are delicious! Steam or cook the artichokes and their stems in little water for about half an hour, until the leaves easily loosen when you pull them.
- Meanwhile crush the garlic cloves with a fork, drizzle some olive oil over them, and roast them in a 180°C oven until mushy.
- Blend the cooked butter beans, roasted garlic, lemon juice, chilli and rosemary until smooth. Add as much olive oil as you want, until you have the desired consistency. In this recipe, I prefer it a bit thinner than the usual dip.
- Serve the artichokes, alongside the dip. Pull off a leaf, dip it, and scrape your teeth against the leaf to eat the flesh. Have an empty bowl ready to discard the rest of the leaves.