Artichokes with Pumate Dip
Artichokes stuffed with an Italian-style sun-dried tomato dip. Recipe courtesy of California Artichoke Advisory Board.
4 medium artichokes
3 slices lemon
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon crushed dried basil
1/4 teaspoon crushed dried oregano
3/4 cup sun-dried tomatoes
1/2 cup olive oil
1 garlic clove, minced
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano,crushed
1/8 teaspoon ground black pepper
Salt to taste
3 lemon slices
- To Cook Artichokes: Trim stems so artichokes stand upright. Cut 1/4 to 1/3 off top of artichokes, if desired. Stand prepared artichokes in deep saucepan or pot with 3 inches of boiling water seasoned with lemon slices, olive oil, salt, basil and oregano. Cover and boil gently 25 to 40 minutes depending on size or until petal near center pulls out easily. Stand artichokes upside down to drain.
- For Pumate Dip: Pour boiling water to cover over sun-dried tomatoes and let stand 10 minutes. Drain and cut into small pieces.
- Process all ingredients except artichokes in food processor or blender until almost smooth. Add salt to taste and blend well.
- To Serve: Halve artichokes vertically; remove fuzzy choke. Fill centers with dip.
Makes 8 appetizer servings.
Recipe and photograph courtesy of California Artichoke Advisory Board.