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Old 01-15-2013, 06:36 PM   #1
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Fresh artichoke dip

I made this over the weekend and liked it much better than canned version. It has BIG artichoke flavor versus the canned popular recipe. I also lightened it up by using less mayo and sour cream.

4 med. artichokes with cut tops, outer leaves removed,stalks peeled and insides scooped.

1 onion large dice
1/2 cup dry white wine
1 clove garlic chopped
1/4 pickled jalapeno rings
1 cup finely grated parmesan (fresh)
1/3 cup mayo
1/3 cup sour cream
squirt of sri hacha

oven to 350
Place artichokes,onions,garlic in a med hot skillet with olive oil for sauteing.Let cook for a minute or two then add the wine and cover.Reduce heat to a simmer cook until tender.(1/2 hour+-)

Let cool to handle then pull off any leaves that would be too tough to eat whole.Place the remainder of the chokes and the onions in a FP along with the jalepenos.With a spoon scrape the tougher leaves to remove the remaing meat on them.This scraping step is optional but will bring huge flavor.

Pulse chokes,onions etc to a chunky consistancy.Combine mixture with the rest of the ingredients and taste to make any adjustments. Place in a buttered oven proof dish and Bake for about 30 minutes until slightly browned.

Serve with whatever chips you like.

I may try using some fresh jalepeno next time to kick up the heat a little since this is pretty mild.

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Old 01-15-2013, 09:24 PM   #2
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This interests me, sounds lovely, 4Me, thanks!
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Old 01-15-2013, 10:21 PM   #3
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I love artichokes and this sounds wonderful .. thanks !!
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Old 01-15-2013, 10:36 PM   #4
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looks great, 4me. thanks. c&p'd.

i was looking for a good arty choked recipe for super bowl sunday. my family likes ones with spinach added as is often served in restaurants, so i might do that. also, make it a healthier version to please my gym rat wife by using low fat mayo and sour cream.
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Fresh artichoke dip I made this over the weekend and liked it much better than canned version. It has BIG artichoke flavor versus the canned popular recipe. I also lightened it up by using less mayo and sour cream. 4 med. artichokes with cut tops, outer leaves removed,stalks peeled and insides scooped. 1 onion large dice 1/2 cup dry white wine 1 clove garlic chopped 1/4 pickled jalapeno rings 1 cup finely grated parmesan (fresh) 1/3 cup mayo 1/3 cup sour cream squirt of sri hacha oven to 350 Place artichokes,onions,garlic in a med hot skillet with olive oil for sauteing.Let cook for a minute or two then add the wine and cover.Reduce heat to a simmer cook until tender.(1/2 hour+-) Let cool to handle then pull off any leaves that would be too tough to eat whole.Place the remainder of the chokes and the onions in a FP along with the jalepenos.With a spoon scrape the tougher leaves to remove the remaing meat on them.This scraping step is optional but will bring huge flavor. Pulse chokes,onions etc to a chunky consistancy.Combine mixture with the rest of the ingredients and taste to make any adjustments. Place in a buttered oven proof dish and Bake for about 30 minutes until slightly browned. Serve with whatever chips you like. I may try using some fresh jalepeno next time to kick up the heat a little since this is pretty mild. 3 stars 1 reviews
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