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    ARTICHOKES DIP with garlic, fresh mint and lemon zest

    This artichokes dip is a very versatile sauce, full of taste and healthy! Artichokes and mint is a traditional Italian pairing. Pecorino Romano is the perfect cheese for this recipe. Season pasta, enrich your meats or simply spread the artichokes dip over toasted bread slices!

    ARTICHOKES DIP with garlic, fresh mint and lemon zeists

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    artichokes-dip

    • 3 lb (1350 g) baby artichokes
    • 3 tbsp Pecorino Romano
    • 1 lemon
    • 3 cloves of garlic
    • 10 leaves fresh mint
    • 6 tbsp extra virgin olive oil
    • 1 tbs black pepper
    • to taste table salt

    ARTICHOKES DIP with garlic, fresh mint and lemon zeists

    FIRST STEPS

    Grate the yellow skin of the lemon and conserve it into a box. Squeeze into a bowl the juice of the lemon. Add 3 cups of cold water into the same bowl. Now, discard the most leathery artichokes leaves, and peel the stems. Slice the artichokes into halves. Pour the artichokes into the bowl with water and lemon juice.

    ARTICHOKES DIP with garlic, fresh mint and lemon zeists

    STEWED ARTICHOKES

    Pour 3 tbsp of olive oil in a pan and place over medium heat. Stir fry peeled and crushed cloves of garlic until golden brown. Now, add artichokes and stir fry a couple of minute over high heat. Finally, add 1 cup of cold water, cover the pan with a lid and cook 30 minutes over low heat until the artichokes are very tender.

    ARTICHOKES SPAGHETTI with garlic and Pecorino cheese

    ARTICHOKES DIP

    When the artichokes are well cooked and very tender, blend them with a mixer along with garlic, mint leaves, black pepper, the lemon skin grated and 3 tbsp of olive oil and salt as needed. If the artichokes dip is too thick, add a little more of water and blend again. Finally, sift the sauce to eliminate the most tenacious part of the artichokes and obtain a consistent dip.

    TAKE A LOOK AT THIS

    SAUTEED ARTICHOKES with bacon and garlic

    SAUTEED ARTICHOKES with bacon and garlic

    PRINTABLE VERSION

    ARTICHOKES DIP with garlic, fresh mint and lemon zest
     
    Print
    Prep time
    10 mins
    Cook time
    30 mins
    Total time
    40 mins
     
    This artichokes dip is a very versatile sauce, full of taste and healthy! Artichokes and mint is a traditional Italian pairing. Pecorino Romano is the perfect cheese for this recipe. Season pasta, enrich your meats or simply spread the artichokes dip over toasted bread slices!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: dip
    Cuisine: Italian
    Serves: 8
    Ingredients
    • 3 lb (1350 g) baby artichokes
    • 3 tbsp Pecorino Romano
    • 1 lemon
    • 3 cloves of garlic
    • 10 leaves fresh mint
    • 6 tbsp extra virgin olive oil
    • 1 tbs black pepper
    • to taste table salt
    Instructions
    1. FIRST STEPS
      Grate the yellow skin of the lemon and conserve it into a box. Squeeze into a bowl the juice of the lemon. Add 3 cups of cold water into the same bowl. Now, discard the most leathery artichokes leaves, and peel the stems. Slice the artichokes into halves. Pour the artichokes into the bowl with water and lemon juice.
    2. STEWED ARTICHOKES
      Pour 3 tbsp of olive oil in a pan and place over medium heat. Stir fry peeled and crushed cloves of garlic until golden brown. Now, add artichokes and stir fry a couple of minute over high heat. Finally, add 1 cup of cold water, cover the pan with a lid and cook 30 minutes over low heat until the artichokes are very tender.
    3. ARTICHOKES DIP
      When the artichokes are well cooked and very tender, blend them with a mixer along with garlic, mint leaves, black pepper, the lemon skin grated and 3 tbsp of olive oil and salt as needed. If the artichokes dip is too thick, add a little more of water and blend again. Finally, sift the sauce to eliminate the most tenacious part of the artichokes and obtain a consistent dip.
    4. ARTICHOKES SPAGHETTI with garlic and Pecorino cheese
    3.4.3177

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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