This recipe was ridiculously simple, though that’s mainly because I took the easiest route. And why shouldn’t I? By using canned artichokes instead of fresh ones, subbing raw garlic for cooked, as well as omitting the arugula, it took mere minutes to prepare.
Regardless, I think the end result was the same – a tangy, interesting dip that’s a refreshing change from your conventional hummus or baba ghanouj. I’ve been spreading it on rice crackers, though it would be lovely as a sandwich spread, a dip for veggies or a burger condiment.
One thing to note is this recipe makes a very small portion – about ¾ cup, which is supposed to serve four but I find that hard to believe. Next time, I’ll triple or quadruple the quantities.
From A Cook’s Bible: Gluten-free, Wheat-free & Dairy-free Recipes
8 artichokes, stems and very outer leaves removed, or 14 ounces bottled or canned artichoke hearts in water or oil, drained (1 tablespoon oil reserved)
2 garlic cloves, chopped
1 tablespoon olive oil (optional)
1 ounce coarsely chopped arugula (optional)
If using fresh artichokes, place in two large saucepans of boiling water and return to a boil, then turn the heat down, cover with a lid and leave to simmer 30 to 40 minutes until you can pull the leaves off the artichokes easily. Drain, leave until cook enough to handle and remove all the leaves, then scrape out the hairy ‘chokes’, leaving the bottoms, known as the ‘hearts’.
If using artichokes preserved in oil, use one tablespoon of oil from the bottle or can; if not, use olive oil. Heat the oil in a small, heavy-bottom saucepan. Add the garlic and cook 30 seconds until just starting to brown. Tip into a bowl, add the artichoke hearts and arugula, if using, and blend with a stick blender to form a smooth, creamy paste; season lightly with salt. Alternatively, blend in a blender or food processor.