Artichokes With Fresh Gazpacho Dip

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Artichokes With Fresh Gazpacho Dip

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : *Appetizers Artichoke

Dips And Spreads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium California artichokes -- prepared for

-- cooking

1/2 pound tomatoes -- seeded, chopped

1 1/2 tablespoons tomato paste

2 teaspoons red wine vinegar

2 teaspoons lime juice

1 1/2 teaspoons olive oil

2 teaspoons minced shallots

1/4 cup minced green pepper

1/4 cup peeled -- chopped cucumber

2 teaspoons chopped fresh dill

1/4 teaspoon freshly-ground black pepper

3 drops hot red pepper sauce - -- (to 6 drops)

 

In a blender or food processor, place tomatoes, tomato paste, vinegar, lime

juice, and oil. Cover and process until blended. Transfer mixture to a bowl;

stir in remaining ingredients except artichokes. Cover and refrigerate until

chilled.

Meanwhile, cook the artichokes. Stand the prepared artichokes in a deep

saucepan or pot with 3 inches of boiling water. (oil, lemon juice and

seasonings may be added to cooking, if desired).

Cover and boil gently 25 to 40 minutes depending on size, or until a petal

near the center pulls out easily. Stand artichokes upside down to drain.

 

 

 

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