Artichokes with Lemon Dill & Black Garlic Dips

Artichokes with Lemon Dill & Black Garlic Dips

It’s definitely easy to buy Artichoke hearts already peeled and cooked. You can find them canned, marinated in oil or even frozen. All of which are great for recipes or in salads. But, there’s something so satisfying about sitting down and eating an artichoke leaf by leaf down to the tender and delicious heart. Dipping and scrapping each leaf until you get to the center. This recipe includes two different and yummy dips or aiolis. You can also serve with melted butter or just a side of salt!

Serves 2

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Ingredients

2 med - large Artichokes
2 -3 slices of Lemon
1 cup Follow Your Heart Vegenaise or Vegan Mayo split
2 Tbsp of lemon Juice
3-4 Black Garlic Cloves finely minced ( You can sub regular Garlic if you can’t find Black Garlic)
1 Tbsp of Miso Mayo or 1 heaping tsp of Miso Paste
1 Tbsp of fresh Dill chopped
Salt & Pepper to taste

Equipment:

Large Pot w/ lid
Steamer insert

Directions

1. Start by cutting about 1 1/2 “ off the top of the artichoke and trim the stem.

2. Using scissors cut back a few of the leaves that are now longer than the top

3. Place the artichokes into steamer insert in a pot with about 3 inches of water and the lemon slices. Cover the pot and let steam for 35 - 55 minutes (depending on how big the artichokes are) or until the leaves can be removed easily and the flesh is easily scraped off with your teeth.

4. To make the lemon dill aioli: Mix 1/2 cup of vegan mayo with the dill, lemon juice, salt & pepper. Mix well.

5. Make the black garlic dip by adding the other 1/2 cup of vegan mayo, black garlic, miso mayo, salt & pepper. Mix well.

6. Enjoy the artichokes once they’ve cooled a bit. Work your way down to the choke. Remove any fibrous pieces and eat the heart and stem!