Recipe

Roasted Artichoke, Lemon And Garlic Dip Recipe


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Ingredients
  • 2 tsps unsalted butter, melted
  • 4 tbsps cream cheese, softened
  • 3 tbsps fine dry bread crumbs
  •  Salt & freshly ground pepper
  • 1/4 c extra-virgin olive oil
  • 8 large unpeeled garlic cloves
  • 9 large artichokes (about 5 1/2 lbs)
  • 1 c mayonnaise
  • 2 thyme sprigs
  • 1 small lemon, halved
  •  Crackers or bagel chips, for serving

Directions
  • Step #1 Squeeze a lemon half into a large bowl of cold water & add the lemon half to the bowl.
  • Step #2 Working with 1 artichoke at a time, trim the stem to 1 inch & snap off all of the tough outer leaves.
  • Step #3 Using a sharp knife, cut off the top two-thirds of the artichoke.
  • Step #4 With a tsp, scoop out the furry choke.
  • Step #5 Peel the artichoke, removing all the dark green skin & add it to the bowl of acidulated water.
  • Step #6 Repeat with the remaining artichokes.
  • Step #7 Preheat the oven to 425°.
  • Step #8 Drain the artichokes & pat dry.
  • Step #9 Cut each artichoke into eighths.
  • Step #10 Quarter the remaining lemon half & remove the seeds.
  • Step #11 In the bowl, garlic, toss the artichokes with the lemon pieces, olive oil & thyme.
  • Step #12 Spice up with salt & pepper & spread on a large nonstick rimmed baking sheet.
  • Step #13 Bake the artichokes for about 40 mins, stirring every once in awhile, until golden & tender.
  • Step #14 Let cool slightly & discard the thyme.
  • Step #15 Coarsely chop 8 of the roasted artichoke pieces & reserve.
  • Step #16 Reduce the oven temperature to 375°.
  • Step #17 Peel the garlic; place this in a food processor/blender.
  • Step #18 Add the remaining roasted artichoke & lemon pieces; pulse until finely sliced.
  • Step #19 Add the mayonnaise & cream cheese & process until smooth.
  • Step #20 Spice up with salt & pepper.
  • Step #21 Add the reserved sliced artichokes & pulse just until mixd.
  • Step #22 Spread the dip in an even layer in a small shallow baking dish.
  • Step #23 In a small bowl, mix the bread crumbs & butter; sprinkle it over the dip.
  • Step #24 Bake for 20 mins, or until heated through & the topping is golden.
  • Step #25 Serve with crackers or bagel chips.
  • Step #26 Make Ahead: The artichoke dip can be prepared through Step 3 & put in the fridged for up to 3 days.
  • Enjoy the Roasted Artichoke, Lemon & Garlic Dip recipe

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Appetizers / Spreads
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