Diabetic Recipe : Cold Artichoke Starter
This 5-minute recipe for Italian Cold Artichoke Dip is an ideal fast and simple favorite for gatherings. Using only a few essential pantry items, you can create a snack, appetizer, or, as we say in Italy, a delightful Aperitivo.
One of my cherished Italian spreads is the artichoke dip, which has a flavor reminiscent of artichokes preserved in olive oil. So delicious and soothing, I always purchase an elegant (and pricey) jar to take home. And for some reason, I never considered creating it myself until now.
One day I found a can of artichoke hearts in my pantry and considered preparing this creamy artichoke dip. I had absolutely no trust in it. I was optimistic that by drizzling it with quality olive oil and a bit of lemon juice to enhance the artichokes' flavor, it would be satisfactory. And wow, was I correct! It was a complete triumph!
It’s ideal when served as a chilled appetizer or aperitivo, alongside crackers and bread. However, it can also serve as a spread on a tasty sandwich or be incorporated into a chilled pasta salad as artichoke pesto. This simple dip is a true favorite among guests and makes for a great party dip for any event.
Components
This easy recipe requires just a handful of basic ingredients:
Artichokes: This recipe works great with canned artichoke hearts in water. They tend to be much less expensive than the artichokes preserved in oil. However, you can also utilize the latter and use the oil from the jar instead of incorporating additional olive oil.
Lemon Juice: Freshly extracted lemon juice provides a more vibrant and fresh taste. Additionally, you can incorporate some lemon zest for an added zesty flavor.
Olive Oil: For optimal taste, opt for high-quality extra-virgin olive oil. It will complement the subtle artichoke taste beautifully.
Parsley: Whether fresh or frozen, parsley provides an excellent boost of fresh, aromatic flavor. Dried parsley can also be used if fresh or frozen is not on hand.
Fresh artichokes versus canned artichoke hearts
I understand it might appear ridiculous to contrast a fresh vegetable with a canned one. No match can be found. For this cold artichoke dip recipe specifically, I want to highlight a few main points, benefits, and drawbacks of both sides.
Finding fresh artichokes is difficult. They are only accessible for a brief period, and when you do locate them, they are often quite costly (depending on your location). Canned artichokes, in contrast, can be found year-round at a consistent price.
Canned artichokes are quite tender, and their flavor is quite mild. Thus, they are limited to a narrow range of recipes. Raw fresh artichokes can be consumed, cooked just enough to retain a crunch, or prepared until tender. In every instance, their taste will be robust and tasty, allowing them to be utilized in a wide variety of dishes.
Cleaning fresh artichokes requires hours, and from a group of artichokes, you'll end up with only a small quantity of edible parts. Canned artichokes are prepared in 5 seconds.
Alterations
Cheesy Dip: Incorporate grated Parmesan cheese for a cheesy flavor in this dip. Parmesan and artichoke complement each other perfectly, as seen in this Shaved Artichoke Salad.
Creamy Dip: To achieve a rich and smooth texture, you can prepare this artichoke dip using either cream cheese or sour cream. The flavor of artichoke and lemon will also be less intense.
Spinach & Artichoke Dip: Spinach and artichoke dip is a popular and traditional appetizer. The original varies slightly from this recipe, but you can also include cooked fresh spinach or frozen spinach in the food processor for additional flavor.
Garlic Artichoke Dip: Who could resist a dip made with garlic and artichokes? Incorporate minced fresh garlic for an intense garlicky taste, or use roasted garlic for a milder and tasty garlic essence. A pinch of garlic powder can enhance the flavor with a hint of garlic.
How to Present:
Using saltine crackers, pita chips, or tortilla chips. Any tiny and crispy item that can grab this tasty artichoke dip from the bowl. You might want to sample these Cumin Spelt Crackers as well.
Apply on a sandwich or focaccia. Apply a layer of this creamy artichoke dip onto sourdough or focaccia bread and combine it with prosciutto, ham, or roasted vegetables for a tasty sandwich.
Within a pasta salad. Incorporate a couple of tablespoons into a chilled pasta salad and utilize it as artichoke pesto. Incorporate additional ingredients of your choice into the pasta salad, such as mozzarella cheese, fresh veggies, cherry tomatoes, and more.
This artichoke dip can be enjoyed either cold or at room temperature for optimal flavor.
Apparatus:
The sole equipment required to prepare this simple 5-minute dip recipe is a food processor! Below is a compilation of my preferred food processors:
- Ninja 8-Cup Food Chopper
- Cuisinart Mini 3-cup Food Chopper
- KitchenAid 7-cup Food Processor
Notes on the Recipe:
When using artichokes in water, make sure to drain them thoroughly before putting them in the food processor. If you use artichokes in olive oil, you can include that olive oil in the food processor rather than adding it separately as stated in the recipe.
Utilize freshly squeezed lemon juice for optimal taste.
You may opt for fresh or frozen parsley.
If the dip is too thick, incorporate more olive oil and blend once more until smooth.
Present this delectably creamy chilled artichoke dip at your upcoming gatherings with friends or family, and watch it swiftly turn into the top dip for everyone. Prepare this simple appetizer to infuse a splash of vibrant flavors and a hint of sophistication into any event, enhancing treasured moments further.
Observations
If you utilize artichokes in water, ensure you drain them thoroughly prior to placing them in the food processor. If you use artichokes in olive oil, you can incorporate that olive oil into the food processor instead of adding it separately as indicated in the recipe.
For optimal flavor, use freshly squeezed lemon juice.
You can use parsley that is either fresh or frozen.
If the dip is too thick, incorporate more olive oil and blend once more until it reaches a creamy consistency.
It can be kept covered in the refrigerator for a maximum of 5 days.
DIABETIC RECIPE INGREDIENTS:
- 2 large artichokes, about 10 ounces (280 g) each
- 1/4 cup (60 ml) white wine vinegar
- 1 teaspoon (5 ml) mustard seeds
- 1/2 teaspoon (2.5 ml) whole peppercorns
- water
- 2 shallots, minced
- 1/2 cup (26 g) finely chopped flat-leaf parsley
- 1/3 cup (20 g) finely minced fresh herbs -- all or 1 or the following: chervil, dill, thyme, or tarragon
- 1 teaspoon (5 ml) capers, rinsed
- 1 small clove garlic, minced
- juice and grated zest of 1 lemon
- 1 tablespoon (15 ml) olive oil
- 1 hard-cooked egg white (optional)
- freshly ground pepper
1. Remove coarse outer leaves from artichokes and trim stems flush with the base. Using a sharp knife, cut off top third of each artichoke. Trim thorny tips from remaining leaves and rinse under running cold water.
2. Place artichokes side by side in a pot just large enough to hold them securely. Add vinegar, mustard seeds, and peppercorns to the bottom of the pot. Fill with water to come about half way up the sides of the artichokes. Cover and bring to a boil over high heat.
3. Reduce heat and simmer, partially covered, until artichoke bottoms are tender when pierced, about 35 minutes. Drain. Transfer artichokes to a small metal pan and place in freezer for about 15 to 20 minutes, until chilled. Or, cover and refrigerate artichokes until the next day.
4. In a small bowl, combine the shallots, parsley, herbs, capers, garlic, lemon juice, lemon zest, and olive oil. Finely chop the egg white, if using, and set aside.
5. Using a sharp knife, cut chilled artichokes in half lengthwise. Remove sharp-pointed inner leaves and scoop out the fuzzy centers. Set each half on a salad plate and top with an equal portion of the shallot mixture. Sprinkle with some of the chopped egg white, if using, and season with pepper.
Per serving: 72 calories (40% calories from fat), 3 g protein, 4 g total fat (0.5 g saturated fat), 10 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 83 mg sodium
Diabetic exchanges: 2 vegetable, 1 fat
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