Delicious artichoke with a lemon and garlic dip—the perfect starter and a great way to wow your guests at dinner parties. This vegetable is a great conversation piece to entertain your guests as they work their way to the artichoke heart. I had my first artichoke a few years back when we were visiting Uncle Maher in Nevada. He showed me the art of preparing and eating this interesting vegetable and by the end of our meal I was hooked. Usually, most people avoid making artichokes as it looks quite intimidating at first glance, but through this recipe, I have laid out a simple step-by-step guide on how to prepare and eat them easily. Give it a try, you won’t regret it!
Basic Ingredients for Artichoke with Garlic and Lemon Dip
Artichoke: The artichoke can be eaten raw or cooked and it can be eaten whole or in pieces. Some people eat only the hearts, some eat just the leaves, some people peel off all but one layer of a leaf before eating them, and some people peel off all but two layers before eating them
Garlic: Adds a savoury flavour to the dish and is a common ingredient in many Mediterranean and Middle Eastern recipes.
Bay Leaf: This is a dried herb that’s often used in soups, stews, and sauces. It adds a subtle, earthy flavour to the artichoke.
Lemon: This citrus fruit adds a bright, acidic flavour to the recipe, which helps to balance out the richness of the artichoke.
Olive Oil: This is a healthy source of fat that’s commonly used in Mediterranean cuisine. It adds a rich, smooth texture to the lemon garlic dressing.
Lemon Juice: This adds an extra pop of citrusy flavour to the dressing, which helps to bring out the natural sweetness of the artichoke.
How to cook Artichoke with Garlic and Lemon Dip
- Rinse the artichoke in cold water, cut off the top, and rub it with lemon juice to prevent browning.
- Fill a medium size pot with water and add artichokes. Cook for 30 to 35 minutes until tender.
Serving tips for Artichoke with Garlic and Lemon Dip
- Serve the artichoke warm, straight out of the pot.
- Offer guests small dipping bowls for the lemon garlic dressing.
- Provide a small dish or bowl for guests to discard the discarded leaves and inedible parts of the artichoke.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
Artichoke with Garlic and Lemon Dip
- 1 large Artichoke
- 1 clove garlic
- 1 bay leaf
- 1 slice lemon
- 1 tsp olive oil
- 1 tsp garlic, finely chopped
- 2 tbsp lemon juice
- Thoroughly rinse the artichoke in cold water, and open the petals a little so that the water gets inside. Cut the tips of each petal, then slice about an inch off the top of the artichoke, and cut the stem of the artichoke. Rub the bottom and top with lemon juice to prevent it from browning.
- Fill a medium-sized pot with water, enough to cover the artichoke, and bring it to a boil. Add artichokes, lemon slices, garlic clove, and bay leaf into the pot and leave to simmer on medium heat. Cook for about 30 to 35 minutes until the outer leaves can easily be pulled off.
- To make the dip, mix olive oil, garlic, and lemon juice in a small bowl.
- Serve the artichoke with the lemon dip on the side. Peel each petal off and dip the white fleshy end into the dressing.