Artichoke With Garlic Butter Dip is a healthy, delicious and a easy to make appetizer that is perfect for your spring gathering. Spring is the best time to enjoy fresh artichokes. Dipping each leaves into this melted butter is truly a classic treat. The lemon juice added to it gives an additional yummy twist.
Artichokes have an earthy flavor and a meaty texture which makes it simply irresistible. You can boil, steam, saute, stuff, fry, prepare a dip or even use them in salads. Fresh artichokes are a good source of folic acid, vitamin C, vitamin K. They are low in fat and calorie, also rich in dietary fiber and antioxidants.
Preparation time : 50 minutes
Serves : 4
Ingredients for Artichoke With Garlic Butter Dip
Artichokes – 2
Lemon juice – 1/2 lemon
For the dip:
Butter / Vegan butter – 3 tbsp
Garlic cloves – 2
Coriander leaves / Cilantro finely chopped – 2 strands
Dried Basil leaves – 1/2 tsp
Lemon juice – 2 tsp
Salt – to taste
Steps to prepare Artichoke With Garlic Butter Dip
- Remove the stem (bottom) of artichoke so that they sit flat. Using a scissor, trim the tip of each leaf. Now rub each trimmed edge with lemon juice and keep it aside while you repeat the process for the other artichoke. Applying lemon juice avoids it from turning brown.
- Choose a pan such that these artichokes fit snugly in the pan. Add water to the pan, so that it is just submerging the base of the artichoke (about 1 inch). Add 1/2 tbsp of lemon juice and salt to taste. Bring it to nice boil on medium-high heat, and then cover and simmer for another 30 minutes on medium-low heat or until the leaves can be pulled of easily
- Carefully remove the artichokes from water and allow it cool down completely.
- While the artichokes are cooling down, prepare the dipping sauce.
- Using mortar and pestle, crush garlic cloves to form paste.
- In a small pan, heat the butter till it is melted and starts turning golden brown. This takes about 1 to 2 minutes on medium-high heat.
- To this add the garlic paste, cilantro, basil leaves, about 1 tbsp of lemon juice and pinch of salt if required and stir. Switch off the flame. Transfer this to a small bowl or ramekin.
- To eat: pull the leaves off the artichoke one at a time. Dip the base of the leaves into the prepared garlic butter dip and pull through your teeth to remove the soft and pulpy portion. Discard the remaining fibrous portion of the leaves
- Once you finish off the leaves, use a spoon and scrape out the hair of the artichoke and there comes the best part. The “heart of the artichoke”. Eat this by dipping in the melted garlic butter sauce and enjoy!.
- The time to cook artichokes may depend on the size. The bigger it is, the longer time it takes.
- You can add in any other flavors to the sauce or simply serve the artichokes with meted butter and enjoy.
- You can also use olive oil instead of butter if desired.
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