Artichoke dip is one of those perfect party appetizers. Most recipes take very little effort; as long as you can open a can of artichokes and measure ingredients properly, you’ve got yourself a great dip. But seeing as fresh artichoke season is in full swing, I was curious about how artichoke dip using the real deal would turn out. While it turned a simple recipe into a more complicated one, it was definitely worth it in terms of freshness, flavor, and delicacy.
Serve with vegetable crudités and a sliced baguette.
- 6 Fresh artichokes
- 2 Tablespoons olive oil
- Coarse Salt and Freshly-Ground Pepper
- 1 White onion, sliced
- 1 Cup dry white wine
- 1 Cup freshly grated parmesan
- 2 Tablespoons crème fraîche
1. Preheat oven to 350 degrees.
2. Prepare artichokes. Remove tough outer layers from each artichoke. Cut about 1/2 an inch off of the stems. Cut lengthwise. Remove thistle and remaining thorny leaves from the center of the artichoke. Rinse.
3. In a medium pot, heat oil over low heat. Add artichokes and onions. Sauté for around 5 minutes. Sprinkle on some salt and pepper, stir in wine and 1/2 cup of water. Cook for about 35-40 minutes, until tender. Remove mixture from heat and let cool for a few minutes.
4. Transfer artichoke-onion mixture to a food processor. Blend until mixture is smooth. Stir in crème fraîche and parmesan. Season with salt and pepper to taste.
5. Transfer to an oven safe caserole dish and bake until heated through, 20-30 minutes.
Recipe Adapted from: Esquire.