In my family, we cut our teeth on artichokes. There was never a party without an artichoke dip, artichoke hearts were in every salad, and steamed artichokes served with melted butter or a mayonnaise-based salad dressing were a staple of my childhood. I invented this out of a conglomeration of recipes I got from my mother. It can be served with thin-sliced and toasted baguettes, crackers, or as a spread on a sandwich. (I like it on a grilled swiss cheese sandwich.) And, as lizthechef said below, you can double it for a picnic! —drbabs
Test Kitchen Notes
Drbabs has created an excellent artichoke dip! I doubled this for a family picnic. I took her advice and included a whole, cut up Meyer lemon rather than the zest. This is so tasty I only added a touch of sea salt and finished it off with toasted pine nuts and a drizzle of my best olive oil. Note: I used frozen artichoke hearts that I thawed overnight in the fridge. Thumbs up! —Lizthechef
1 to 2
cloves garlic, minced or put through garlic press (or more to taste)
2 to 3 tablespoons
good olive oil, divided
fresh lemon juice
lemon zest (Note: if you use Meyer lemon, you can just put 1/2 lemon in the food processor with the rest of the ingredients.)
1 to 2 dashes
1 to 2 dashes
Salt to taste
Place artichoke hearts, garlic, Parmesan cheese, 1 tablespoon of olive oil, lemon juice and zest, thyme, Worcestershire sauce, 1 dash each of paprika and cayenne in the work bowl of a food processor and process till the artichokes are chopped very small and everything is more or less blended together.
Remove the mixture from the work bowl and stir it well. Taste for seasoning and add paprika, cayenne, salt, and more olive oil as desired. Stir well before serving. To serve, place in a pretty bowl or shallow dish, sprinkle with more olive oil and the toasted pine nuts.