Artichoke Dip

I came home from work a bit peckish last night and so I was rummaging through the fridge for a wee snack. Lo and behold, there was a ramekin full of a dip that Chef Martin was testing for a summer menu! I grabbed some tortilla chips and a glass of wine and sat down to relax.

Well, I must admit I am spoiled as I get to sample a chef’s fare as a regular habit. I do appreciate the flavourful combinations and the variety of foods that we eat, but every once in a while there is something that really does the trick. Last night was like that, which is why I said to my favourite chef, “You rock my world!” The fresh herbs and lemon zest in combination with the creamy artichoke base he used created an explosion in my mouth that was like summer fireworks. It made all the troubles of the day disappear, and it made me want more!

They say that the experience has a lot to do with how much you enjoy food. You know, the glass of wine you sipped on a piazza in Tuscany doesn’t taste quite as spectacular when you try that same bottle at home? Well, perhaps the first full day of summer lent a bit of flair to the dish, or maybe the zing of the lemon perked me up after a hard day’s work whatever it was, the end result was one I will try my best to repeat. And in the spirit of a good gourmand, I would like to share this stroke of genius with you!

Here’s to summer, and hoping you have someone who can rock your world.

ARTICHOKE DIP

Zest and juice of ½ lemon
1 clove garlic
2 cans whole artichoke hearts in water
250 mL cream cheese
1/3 cup plain yogurt
1/3 cup sour cream
Fresh parsley and oregano (about 1/3 of a store-bought bunch, or a handful from your garden)
Salt & pepper to taste

Put ½ can of the artichokes in a food processor with the garlic clove, lemon juice and zest.

Puree it until smooth. Then add the cream cheese, sour cream and yogurt.

Chop the herbs (you should have about 2 tbsp of each) and add to the mix.

Add the 1 1/2 cups of artichokes hearts, and rough chop to leave some pieces visible.

Season with salt and pepper. Serve with tortilla chips or pita chips.

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