Weekday Vegetarian: Artichokes with Garlic Butter and Parsley Dip

weekday vegetarian artichokes photo

Photo Credit: Kelly Rossiter

My friend Barb, who I am travelling with in the French Alps, is a professed non-cook. However, she announced the other night that she could make artichokes and would make them for dinner. The artichokes here are bigger than any I have ever cooked, and two artichokes shared amongst four people was more than enough. Much as I do love artichokes, I have always viewed them as a device to move butter into my mouth. Consequently, I usually make the easiest thing possible, melted butter with a squeeze of lemon, but Barb's partner Mark made a wonderful garlicky butter dip that was fantastic.There is a lot of garlic in this dip, so feel free to cut it back if you feel there is too much. you could also use roasted garlic for a mellower taste. We cooked these in the microwave, which is what I always do. Not only does it take significantly less time, it doesn't smell your house up for the day. I usually find about six minutes does it, but these artichokes were so huge, it took closer to fifteen.

Artichokes with Garlic Butter and Parsley Dip

2 - 4 artichokes, depending on size
1/4 lb butter, room temperature
2 cloves of garlic, minced
1 tbsp olive oil
1 tbsp parsley, finely chopped

1. Place minced garlic in a bowl, adding a bit of butter. Cover the bowl with cling wrap and cut some small holes in the top, allowing the steam to exit. Cook on high for 1 minute. Set aside and allow to cool.

2. Cut the stem off of the artichokes. Trim the leaves of the artichokes with scissors, removing the spiny end. Slice the top off of the artichoke and pour a little water into the top. Wrap the artichokes in cling film and place into the microwave and cook for 6 minutes on high heat. Test for doneness by pulling off one of the outer leaves. If it pulls away easily and the meat of it is soft, it is cooked.

3. While the artichokes are cooking, whisk the remaining butter and olive oil together and add to the cooked garlic. Stir in parsley until well mixed.

4. To eat, pull out the leaves and dip in the garlic butter dip. When you have eaten down to the centre, cut out the fuzzy choke and then slice the heart of the artichoke and dip in garlic butter.

More Artichoke Recipes

Grilled Baby Artichokes
Marinated Artichokes
Artichoke, Kale and Ricotta Pie

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