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Artichokes with tomato dip

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Ingredients for 1 servings:

  • 1 small artichoke(s)
  • 2 tsp lemon juice
  • 1 bay leaf
  • 2 peppercorns
  • 4 small tomatoes, peeled and pitted
  • salt and pepper
  • 1 tsp tomato paste
  • 50 g cream cheese
  • some chives for garnishing

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the artichoke with lemon juice, bay leaf, and peppercorns in salted water for about 30 minutes until tender. Puree the diced tomatoes with tomato paste and cream cheese, and season with salt and pepper. Sprinkle with chives to serve. Serve the dip with the artichoke.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Artichokes with tomato dip