Beckla
05-14-2007, 11:04 AM
Not long ago some of us mused about converting an old favorite - 'chokes dipped in mayo - to RAW. I played with it this weekend and came up with this delicious dip/dressing recipe that should satisfy those cravings. Yeah, there are a few steps, but it's wicked easy, really.
Step one:
Peel one artichoke. Get heart.
Place the leaves/heart (cut up) in a flat baking dish (I used a 9x13 baking dish). Pour in 1/2-1 C evoo (depending on how big the 'choke is), 1/2 tsp. sea salt, and the juice of 1 small (or 1/2 of 1 large) lemon. Make sure the leaves are coated, and cover the dish in saran wrap. Leave to marinate at least 2 hours.
Step two:
In food processor blend:
2 avocados
1/2 cup of almonds
1 cup of cashews
1 tsp of honey
Strain the mixture using a cheesecloth or similar method (I use that thing you use to screen grease splatter when you cook - works well!).
Step three:
Remove artichokes from marinade and trim off any sharp tips/hard parts with a knife - once you've marinated them, the parts that don't have "meat" on them are more apparent - a darker color. Trim those off so you're getting the good stuff!
Then, blend in a food processor:
the artichoke leaves and heart bits
strained "milk" mixture (step 2)
1 tsp of paprika
and, optionally, 1/2 tsp of fresh dill
Step four:
Strain all of that all over again the same way you did in step two - viola!! It thickens up in the fridge.
So far, I've just dipped my greedy fingers into this... but I suspect it'll taste great as a dip for carrots and other veggies, poured over veggies (add more "milk" to make it thinner), as a salad dressing, or even poured over some noodles.
Enjoy! (sorry no pics - at the office... can post some if people would like)
Step one:
Peel one artichoke. Get heart.
Place the leaves/heart (cut up) in a flat baking dish (I used a 9x13 baking dish). Pour in 1/2-1 C evoo (depending on how big the 'choke is), 1/2 tsp. sea salt, and the juice of 1 small (or 1/2 of 1 large) lemon. Make sure the leaves are coated, and cover the dish in saran wrap. Leave to marinate at least 2 hours.
Step two:
In food processor blend:
2 avocados
1/2 cup of almonds
1 cup of cashews
1 tsp of honey
Strain the mixture using a cheesecloth or similar method (I use that thing you use to screen grease splatter when you cook - works well!).
Step three:
Remove artichokes from marinade and trim off any sharp tips/hard parts with a knife - once you've marinated them, the parts that don't have "meat" on them are more apparent - a darker color. Trim those off so you're getting the good stuff!
Then, blend in a food processor:
the artichoke leaves and heart bits
strained "milk" mixture (step 2)
1 tsp of paprika
and, optionally, 1/2 tsp of fresh dill
Step four:
Strain all of that all over again the same way you did in step two - viola!! It thickens up in the fridge.
So far, I've just dipped my greedy fingers into this... but I suspect it'll taste great as a dip for carrots and other veggies, poured over veggies (add more "milk" to make it thinner), as a salad dressing, or even poured over some noodles.
Enjoy! (sorry no pics - at the office... can post some if people would like)