Ever wonder what an artichoke plant looks like?
When artichokes aren't in season and very expensive, a good way to recapture their flavor is to make that wonderful artichoke and parmesan cheese dip from frozen artichoke hearts.
Here's a couple good ones:
HOT ARTICHOKE DIP
1 (14 oz.) can artichoke hearts or bottoms, drained
1 c. freshly grated Parmesan cheese
8 oz. cream cheese, at room temperature
1/2 c. mayonnaise, preferably homemade
1/2 tsp. dried dill
1/4 tsp. minced garlic
1. Heat oven to 400 degrees.
2. Place half the artichoke hearts in food processor; chop coarsely. Add half the Parmesan cheese, cream cheese, mayonnaise, dillweed and garlic; process until smooth. Scrape mixture into 10" pie plate. Repeat procedure with remaining half of the ingredients, adding to pie plate after processing. Smooth top with spatula; bake until hot and bubbly, about 15 minutes. Serve immediately, with bread sticks.
TIP: Or spoon artichoke mixture into fresh mushroom caps (about 3 pounds, wiped clean). Brush edges of caps with melted butter and place on baking sheet; bake in 400 degree oven for about 15 minutes. Serve immediately. The dip can also be served without baking, at room temperature or cold.
1 can artichoke hearts, drained, about 14 to 15 ounces
2 tablespoons finely chopped onion
1/3 cup mayonnaise
juice of 1/2 lemon, about 1 to 1 1/2 tablespoons
1/4 teaspoon cayenne pepper, or to taste
4 slices bacon, cooked, drained, crumbled
salt and pepper, to taste
Drain and mash the artichoke hearts; combine well with the onion, mayonnaise, lemon juice, and cayenne. Add the crumbled bacon to the artichoke mixture. Taste and add salt and pepper as desired. Chill before serving. Serve with toasted, thinly sliced French baguettes, crackers, or my favorite blue corn chips.