My Artichoke Dip will surely get some great reviews for you and you can serve with my Italian home-made cracker recipe.
YOU'LL NEED:
- 24 oz frozen artichoke hearts (10 large artichokes if you get them at any outdoor market in Italy) I advise those not for sauces.
- 1 cup mayo (I prefer Hellmanns)DO NOT INCLUDE MAYO FOR SAUCE
- 2 T spoon fresh lemon juice
- 3 cloves crushed and chopped garlic
- 2 t spoons cayenne pepper
- 1 cup grated parmigiano cheese
- 2 T spoons ricotta cheese
- 2 T balsamic vinegar
- 2 T spoons olive oil
- 1/4 cup mushrooms (your choice depending amount of secondary flavor your prefer)
PREPARATION:
- Place your artichoke hearts in a small skillet with 2 T of olive oil and 1 garlic clove finely cut.
- When the garlic is lighly golden add your cleaned and cut artichokes on medium heat. When the artichokes are softened somewhat (after about 5 minutes) add the chopped mushrooms and the balsamic vinegar and cover for an additional 5 minutes on reduced heat. Salt & pepper to taste.
- Remove from the skillet and place in your food processor and add the ricotta and parmesan cheese and blend until smooth in texture.
- Place the artichokes a bowl and add the mayo, lemon juice, the additional garlic cloves, parmigiano cheese and pepper and hand mix until you have a smooth, creamer mixture.
- Pour the contents into a 9 inch baking dish and bake at 350 F for approximately 20 minutes.
- I sometimes will sprinkle the surface of the dip with breadcrumbs prior to placing in the oven.
- FOR A SAUCE, do not bake following the food processor step
ENJOY !
No comments:
Post a Comment