Ingredients:
- 4 baby artichokes
- 1/2 c. fresh mint leaves
- 1/4 c. shelled walnuts
- 2 Tbsp. plain yogurt
- 1 Tbsp. olive oil plus additional to drizzle
- 2 oz. cream cheese
- 1 tsp. lemon juice
- 1 clove garlic
- 1 small shallot
- pinch of salt and ground pepper
Directions:
- Remove tough outer leaves of artichokes, cut tips of remaining leaves with kitchen shears, peel and trim stems and cut in half lengthwise. Place each in a bowl of water with lemon juice until ready to boil.
- Bring pot of water to a low boil (I always add my leftover lemon from squeezing to this), add in artichokes and boil about 10-20 minutes, depending on the size of your chokes. To test, try tugging on an inner leaf. When it comes out with ease, they're done.
- Meanwhile, place other ingredients in blender or food processor and blend until smooth.
- Serve cut side up, drizzle with olive oil, spoon the mint dip into centers and use it to dip your leaves. Heavenly!
XO, Debbie
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