Simple Ingredients
make a great dip


Sheneau Stanley eating appetizers
before Thanksgiving in 2004

Etiquette of Eating Artichokes

"Eating an artichoke is like getting to know someone really well."
by Willi Hastings

It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside for now. Pull off a leaf, holding it by the pointed end. Put the other end in your mouth and pull it between your teeth, scraping the length of the leaf (the edible portion of the leaves becomes greater as you get closer to the center of the artichoke).

Just before you get to the very center, leaves will become almost white with purple tips. Be careful of these leaves because their purple ends are prickly.

When the leaves are pulled, you will be left with the base, the heart, crowned with a fuzzy patch. You have now reached the best part of all, the very reason for eating artichokes: the heart. Carefully scoop away the fuzzy stuff with your knife or spoon (though a properly prepared artichoke will already have the choke removed). With knife and fork, cut bites from the heart like pieces of prime fillet.

If you're provided with a dip such as a vinaigrette or mayonnaise, put a small part of the edible portion of the leaf in the dip and scrape with your teeth as directed above. Don't overdo it on the dip or you won't taste the artichoke.
Source: What's Cooking America

Artichoke Dip

From Linda Rossi


Artichoke Dip

Ingredients

2 cans - Artichoke Hearts (quartered)
1 cup - Mayonnaise
1 cup - Sour Cream
2 cups - Grated Parmesan Cheese
2 tablespoons - Garlic (chopped and toasted)
1 Lemon (Zest and juice)
To Taste - Salt and Pepper

 

Preparation

Combine all of the ingredients into a bowl and mix thoroughly.

Put the mixture into a casserole dish.

Bake at 400 F for approximately 30 minutes or until golden brown.

Serve warm

Serve with crackers, potato chips or toast.

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Interesting Facts!

"Nearly one hundred percent of all artichokes grown commercially in the United States are grown in California. During the 1999-2000 crop year, artichoke acreage was 8, 365. Total crop value for the 1999-2000 year was more than $43 million.

Approximately 75 percent of the state's total acreage lies within Monterey County. And while artichokes were ranked only 11th in crop value for this agriculturally rich area, with an estimated worth more than $37 million, growers point proudly to the fact that the artichoke is the county's Official Vegetable."
Source:
Photo and information courtesy of The California Artichoke Advisory Board (CAAB)