I noticed that my bouquet of dill was drooping, so I decided to make a dip and an omelet, adding extra herbs for the omelet, which I will post soon. In the meantime, here is the dip recipe, which might be perfect for your Memorial Day week-end meals.
Utensils: blender or food processor, cutting board & knife, large pan for artichokes, serving platter
Prep. Time: 5 minutes for the dip
Cooking Time: 20 minutes if using baby artichokes
Categories: Vegan, Gluten & Sugar Free
4-6 baby artichokes, washed and sliced in half vertically
one garlic clove, minced
1/2 c. olive or sesame oil
1/4 cup chopped dill leaves
juice of 1/2 lemon (optional)
pinch of cayenne or mustard
salt & pepper or low sodium tamari soy sauce (GF) to taste
1. Cut the washed baby artichokes in half and place them face down in about 2 inches of water or soup stock. (I use a 10″ shallow saucepan.) Place on a medium heat and simmer until tender, about 20 minutes.
2. While the artichokes are simmering, combine garlic, oil, & spices in the blender and buzz til well-blended. If you want a little more tang, squeeze the juice of 1/2 lemon into the mixture. Find a
colorful platter and small dipping bowl for the dill dip & place in the center of the platter.
3. When the artichokes are tender enough to pull off the outer leaves easily, place them on a platter and pour the dill dip into the small bowl in the platter’s center. Serve warm or chilled before serving.
Variation: If you are grilling this week-end, put the artichokes on the grill after you have cooked them for about 10 minutes for a crispier texture. Any leftover dip can also be used as a salad dressing.