Whole Artichoke with Dipping Sauces

Serves 4


  • 4 whole artichokes

Mint Cashew Dip

  • 1/2 cup chopped scallions (white and green parts removed)
  • 2 tbs. Dijon mustard
  • 2 tbs. rice wine vinegar
  • 2/3 cup fresh mint, coarse chopped
  • 2 garlic clove, chopped
  • 1/2 cup raw cashews, soaked overnight
  • 1 tbs. olive oil
  • sea salt to taste
  • fresh ground black pepper to taste
  • Water to thin

Parsley Garlic Dip

  • 1 cup fresh parsley, minced
  • 2 tsp. fresh garlic, minced
  • ¾ cup cup olive oil
  • sea salt and black pepper to taste

If you’ve never prepared a whole artichoke before, it’s best explained with the aid of pictures. Follow this link by Simply Recipes to help: http://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/

Mint Cashew Dip: combine all ingredients in a blender or food processor and process until smooth.

Parsley Garlic Dip: mix parsley and garlic together in a small bowl. Slowly add the olive oil while continuing to whisk together. Season to taste.



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