Artichoke Baskets With Caper Dip Recipes

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ARTICHOKE, CAPER & LEMON DIP



Artichoke, Caper & Lemon Dip image

Make and share this Artichoke, Caper & Lemon Dip recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

10 ounces artichokes, marinated, drained
1 garlic clove
2 ounces pine nuts, toasted, plus extra
1 lemon, zest and juice
3 tablespoons parmesan cheese, grated
1 ounce flat leaf parsley, a few leaves reserved
3 tablespoons extra virgin olive oil

Steps:

  • Combine all ingredients in a food processor or blender, then season with salt and pepper.
  • Purée until fine, then scrape into a bowl.
  • Sprinkle with extra pine nuts and the reserved parsley leaves to serve.

Nutrition Facts : Calories 121.9, Fat 10.6, SaturatedFat 1.4, Cholesterol 1.6, Sodium 65, Carbohydrate 6.5, Fiber 3, Sugar 0.3, Protein 3.1

LEMONY ARTICHOKES AND CAPERS DIP



Lemony Artichokes and Capers Dip image

My daughter, then 10, bought me a jar of Artichokes and Capers Dip from the Bread Dip Company (Seattle). I lay in bed at night wondering if I should get back up and eat more! MMmmmmmm.... So, naturally, I duplicated it when I couldn't find it locally (well, I think it's close, anyway). According to their jar, serving suggestions ∗ Top on fish or chicken & bake ∗ Create a gourmet pizza ∗ Wonderful over pasta ∗ Spread on favorite sandwiches ∗ Sauté into fresh veggies ∗ Extraordinary in omelets Personally, I spooned it onto French bread slices and devoured it. IF I made enough to share, I'd serve it in a bowl with a small spoon surrounded by French bread rounds.

Provided by Chef AprilAllYear

Categories     Vegetable

Time 10m

Yield 1 small jar, 10 serving(s)

Number Of Ingredients 9

1 (14 ounce) can artichokes (I use artichoke hearts)
1/2 cup extra virgin olive oil
2 tablespoons canola oil
2 lemons, whole, juiced
2 -3 tablespoons capers
2 tablespoons garlic (or 3 cloves garlic)
1 teaspoon sea salt
1/2 teaspoon oregano
1/2 teaspoon basil, dried

Steps:

  • In food processor, process garlic until finely chopped.
  • Add capers, ¼ cup olive oil, canola oil, lemon juice and herbs & spices. Pulse until capers are SLIGHTLY chopped.
  • Add the rest of the olive oil and artichokes. Pulse once to three times - you want to see artichoke pieces.
  • Taste. May add a little more olive oil if necessary for a looser dip consistency.

Nutrition Facts : Calories 145.3, Fat 13.7, SaturatedFat 1.7, Sodium 321.9, Carbohydrate 5.9, Fiber 2.6, Sugar 0.7, Protein 1.6

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