Party Artichokes with Three Dips

Party Artichokes with 3 Dips

Ingredients:

4 California Artichokes
Selection of Dips (see below; for more click here)
1 tsp. salt
2″ to 3″ boiling water
Lemon juice (optional)
Herbs (optional)
Garlic powder (optional)
Onion powder (optional)

Instructions:

Wash artichokes under cold running water.
Cut off stems at base and remove small bottom leaves.
Stand artichokes upright in deep saucepan large enough to hold snugly.
Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.)
Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.)
Turn artichokes upside down to drain.
Cool completely; cover and refrigerate to chill.

Yield: Makes 4 artichokes.

Creamy Thai Dip

¼ cup creamy peanut butter
¼ cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon ground ginger

Combine all ingredients; mix well.
Makes ¾ cup.

Variation:
For "Oriental Dip," omit peanut butter

Honey Mustard Dip

¼ cup prepared mustard
2 tablespoons cider vinegar
2 tablespoons soy sauce
2 tablespoons honey

Combine all ingredients; mix well.
Makes ¾ cup.

“Ship Ahoy!” Dip

1 can (6.5 ounces) minced clams
2 tablespoons reserved clam juice
3 ounces cream cheese softened
1 teaspoon lemon juice
¼ teaspoon garlic salt

Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice. Refrigerate until ready to serve.
Makes ¾ cup.

Party Artichokes with Three Dips

Ingredients:

Instructions:

Creamy Thai Dip

Honey Mustard Dip

“Ship Ahoy!” Dip

California Artichoke Advisory Board

California Grown

Castroville Artichoke Festival