Artichoke Mint Dip Recipes

ARTICHOKE SOUP WITH FRESH MINT

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes.
• Puree the soup, 1 cup at a time, in a blender until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.

ARTICHOKES DIP WITH GARLIC, FRESH MINT AND LEMON ZEST

Steps:

• FIRST STEPSGrate the yellow skin of the lemon and conserve it into a box. Squeeze into a bowl the juice of the lemon. Add 3 cups of cold water into the same bowl. Now, discard the most leathery artichokes leaves, and peel the stems. Slice the artichokes into halves. Pour the artichokes into the bowl with water and lemon juice.
• STEWED ARTICHOKESPour 3 tbsp of olive oil in a pan and place over medium heat. Stir fry peeled and crushed cloves of garlic until golden brown. Now, add artichokes and stir fry a couple of minute over high heat. Finally, add 1 cup of cold water, cover the pan with a lid and cook 30 minutes over low heat until the artichokes are very tender.
• ARTICHOKES DIPWhen the artichokes are well cooked and very tender, blend them with a mixer along with garlic, mint leaves, black pepper, the lemon skin grated and 3 tbsp of olive oil and salt as needed. If the artichokes dip is too thick, add a little more of water and blend again. Finally, sift the sauce to eliminate the most tenacious part of the artichokes and obtain a consistent dip.

ARTICHOKE DIP

Steps:

• Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
• Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
• Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

ARTICHOKE DIP

Steps:

• In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers.

ARTICHOKE AND MINT DIP

Steps:

• From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
• In food processor with knife blade attached, blend lemon peel and juice, artichoke hearts, Romano, mayonnaise, mint, and oil until smooth. If not serving right away, refrigerate up to 3 days.
• To serve, spoon dip into serving bowl; garnish with chopped mint. Serve dip with toast and vegetables.Nutrition information is for 1 tablespoon of dip.

GRILLED ARTICHOKES WITH ARTICHOKE-MINT DIP

Steps:

• Prepare barbecue (medium heat). Using scissors, cut off spiky tips from artichokes. Using spoon, scrape out chokes from centers. Wrap each artichoke in foil. Using tines of fork, poke holes in foil. Grill until leaves pull away easily from heart, turning occasionally, about 40 minutes. Unwrap artichokes. Discard any outer leaves that may be charred and any tough inner leaves. Arrange 6 artichokes on platter. Remove leaves from remaining 2 artichokes and place on platter. Transfer artichoke hearts to processor. Add mint, cream cheese, and oil; blend until smooth. Season to taste with salt and pepper. Transfer dip to bowl and place on platter.

ARTICHOKE & MINT DIP

Steps:

• Up to a day ahead, blitz the artichokes and their oil with the mint in a food processor until fairly smooth. Add crème fraîche, season, then briefly pulse. Add lemon juice. Tip into a small bowl, cover and chill.
• To serve, heat the oven to 200C/fan 180C/gas 6. Tear the pittas into rough pieces and spread over a couple of baking sheets. Drizzle with oil and scatter over some sea salt. Bake for 7-10 mins until crisp.
• Set the bowl of dip on a large platter; add lemon wedge and mint. Surround with pitta pieces.

DIJON-STYLE ARTICHOKE DIP

Steps:

• In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.

HOLIDAY ARTICHOKE DIP

Steps:

• In a bowl, mix the cream cheese, ranch dressing mix, artichoke hearts, roasted red peppers, and parsley. Chill 4 hours in the refrigerator before serving.

GREEK ARTICHOKE AND GARLIC DIP

Steps:

• Combine all of the ingredients, except 2 teaspoons of lemon juice, in the bowl of a food processor or blender. Process until smooth. Adjust the seasoning with additional lemon juice. Season with salt and pepper to taste. Serve with crackers, crudites or pita bread. Can be used as a dressing for chicken salad when extended with additional lemon juice or mayonnaise.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.