Artichokes are such lovely babies and I’ve realised I need to cook more with them. I use this wonderful food in my enchiladas before, which are a massive success in our household. I will also post a recipe later this week where I steam the actual flower of an artichoke and serve it, in stead of using canned artichokes. When using canned or marinated artichokes, it is recommended to rinse and soak them in water first, so you get rid if the preservatives. That’s what I did for this dip too, which is great with some crackers, bread, on a platter or with raw vegies as a snack!
You can soak the artichokes for 1h or overnight first, if desired.
- 2 cups artichoke, soaked
- 2/3 cup sun dried tomatoes, soaked
- 2 tbsp tahini
- 1 handful of fresh parsley
- 2 garlic cloves
- 1 lemon
- Step 1 Simply mix all the ingredients in a food processor until very smooth.
- Step 2 Transfer to a (glass) air-tight tub and save in the fridge for 4-5 days!