Artichokes with dip
Artichokes are not everybody’s fried. Some do favor them others don’t. Most I do not get such a clear opinion about flavors. Also within the Chef’s Handyman team is a stand-off.
I love artichokes, especially when served with a light and tasty tomato apricot dip. The Chef’s Handyman team will share this delicious recipe with all artichoke lovers. Have a try.
Artichokes with tomato apricot dip
Drain the artichokes in cold water to wash. Then steam the artichokes for 45-60 minutes or cook in a large bowl with the lid on in salt lemon water. Artichokes are very tender, when pierced to the center, with the tip of a knife.
To make the dip, place 20 apricot halves, 8 tomatoes, 15 cherry tomatoes in an oven-save form. Sprinkle them with olive oil. Season the fruits with salt and black pepper. Cook in oven at 200°C or 400°F for 25-30 minutes. Take them out and cool. Set the cherry tomatoes aside. Blend the rest of the tomatoes and apricots with chili and ginger. Season the mixture to taste with lemon rind, salt and black pepper. Garnish with cilantro.
Place the artichokes on plates. Garnish with the cherry tomatoes. Sprinkle them with olive oil and balsamic vinegar. Serve with the dip.
Shopping list for 4 serves of the artichokes with dip: 4-8 artichokes, 8-10 tomatoes, 15-20 cherry tomatoes, 10 apricots, olive oil, balsamic vinegar, salt, black pepper, 1 chili, ginger, 1 bunch cilantro.
Have a great Sunday, yours Chef’s Handyman team.
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