Name: Fresh Artichoke Dip
Yield: Makes 1¾ cups/420 ml
Ingredients: 1 tbsp extra-virgin olive oil; 2 artichokes; 1 shallot, finely chopped; 1 tsp finely grated organic lemon zest; ½ cup/120 ml crème fraîche (see Dip Tip) or sour cream; 2 tsp fresh thyme leaves, chopped; 1 pinch cayenne pepper; 3 tbsp grated pecorino romano cheese; ¼ cup/60 ml mayonnaise; 1 lemon; Freshly ground black pepper; Fine sea salt

Preparation info

Makes
1¾ cups

Difficulty
Easy

Appears in

Crackers & Dips

By Ivy Manning

Published 2013

About

This creamy, decadent dip is for true artichoke lovers, folks like myself who drool in anticipation of artichoke season every spring and fall and eat steamed artichokes (and nothing else) for dinner as soon as they come to market. This outstanding dip tastes nothing like the oily, flinty-textured dip recipes out there that use jarred artichokes. Instead, it tastes like true fresh artichoke hearts in all their buttery glory. It takes a little patience to trim the artichokes to get to the hea