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!
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- 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
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.
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 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
PRINTABLE VERSION
- 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
- 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. - 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 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. 
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