Meatless Mondays from A-Z: Artichoke Power Dip {Recipe}

I don’t know about you, but I’ve been looking forward to today since I announced Meatless Mondays from A-Z last week! I had a few ideas of dishes that I could create with artichokes, but in the end, I decided to use the canned variety in this recipe. A little more sodium perhaps, but very convenient and very accessible. I LOVE fresh artichokes as well, so before we get to the recipe, I thought I’d share my tips for cooking with the fresh variety.

Cooking Fresh Artichokes

Start with a fresh artichoke (my favorite is the large size, but any size will work.

  1. With a sharp knife and chop off the top 1/2 inch. I don’t bother cutting off the tops of all the leaves, just enough to make the top of the ‘choke flat.
  2. Chop off the bottom 1/2 inch of the stem.
  3. Steam the artichoke with a mixture of water and a splash of apple cider vinegar. Steam for 35-45 minutes, or until the flesh of the small exterior leaves is tender. To test, pull off a few small leaves and pull off the flesh from the base of the leaf with your teeth. Should pull off easily be fairly soft when finished.
  4. When cool enough to touch, cut off the base of the artichoke – about 1/4 inch above the stem. If you want to eat the base (I love it, but it can be too bitter for some), use a spoon to scoop out the hairy portion from the base and discard. Trim off the outside of the stem and eat!
  5. To enjoy the leaves, pull them free and dip the base of each into your desired sauce and eat the flesh from the bottom of each leaf.

 

Cooking Canned Artichokes

Sometimes it’s easier to start with the canned variety, which makes it easy to mix them into a recipe. This week, I decided to mix artichokes with silken tofu to make a creamy dip to enjoy with a bag of pretzels and box of melba toasts I’ve had in the pantry for a while now. It’s also an easy snack to bring to a picnic, without the mess of discarded leaves from the fresh variety. And with over 14 grams of protein per serving, you’ll feel satisfied for longer than the typical snack dip.

**Note: I have recently edited this recipe to note ranges for red pepper, garlic, and onion. My family & I all love this dip with the full amount of ingredients, but it can be quite spicy to others. Feel free to adjust the amount of those ingredients to your taste preferences!

Artichoke Power Dip

by Heather Blackmon

Ingredients (8 servings)

  • 1 can (8.5 oz) Quartered Artichokes
  • 1 teaspoon crushed red pepper
  • cooking spray
  • 1 package (12.3 oz) Silken Tofu
  • 1 can (8.5oz) Artichoke Hearts
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 tablespoons green onions, chopped
  • 1 cup nutritional yeast
  • 1-2 tablespoons crushed red pepper
  • 1-2 cloves garlic
  • 1/8 – 1/4 cup red onion, diced
  • 2 tablespoons parley, chopped

Instructions

Place quartered artichokes in single layer on cookie-sheet coated with cooking spray. Sprinkle evenly with 1 teaspoon crushed red pepper. Broil on high for 8 minutes.

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While broiling, combine remaining ingredients (silken tofu through parsley) in food processor and mix together until smooth. You may need to stop and scrape excess down the sides of the bowl.

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Transfer mix to a medium bowl and stir in roasted artichokes. Top with extra parsley for garnish, if desired. Serve with pretzels or toast.

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Now it’s your turn to share the artichoke goodness!! Submit your post below to share your meatless monday recipe featuring artichokes. Can’t wait to see what you came up with. :)

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    • says

      Yea, I love helping others learn new ways to enjoy veggies. :) My hubby informed me he ate a LOT of the dip today, so I guess I need to eat more before it’s all gone!

    • says

      Happy MMAZ to you – thanks for joining the celebration! I thought you would like all the protein, I was actually pleasantly surprised when I did the nutritional stats. :)

      I actually like that you shared more of the boiling approach (which I also like) and I did steaming. Stores are going to be wondering why they are selling so many artichokes!

    • says

      I stole the ACV idea with the way I learned to cook asparagus. It gives it a little more flavor (very faint) and I think helps preserve the color. One of those things I’ve done for so long it seems normal. :)

  1. says

    Oh yum!! I love artichoke (and would probably buy the canned variety to try this!) I usually make a batch of hummus to snack on throughout the week- but will have to switch it up with this. Love that you used silken tofu! That’s usually my weapon of choice for things that I want to make super creamy. :)
    Lauren @ Oatmeal after Spinning recently posted…Salad Bar SundayMy Profile

  2. says

    This is such a good idea! I can’t wait to do this for next week. I’m going to start brainstorming some beets recipes. Too bad I missed today since I love artichokes so much!

    • says

      Thank you!! You can do what I did and just buy the beets with the expectation that genius will strike at some point. Excited you’re going to join me next week! :)

    • says

      Yes you do!! Next week is Beets (it’s in the graphic right now and it was in last week’s launch post) – which I have NO idea what I’m making. I did buy beets at the store tonight though. :)

    • says

      I’m so glad that you joined the link-up this week!! The nooch really adds the cheesy flavor that makes this shine, so you want to add it. You can get it in the bulk bins at Whole Foods for really cheap, if you haven’t bought it before. It’s amazing stuff!

  3. Ashley @ Freckles & Spice says

    Fresh artichokes is something I’ve always been kind of scared of cooking. I’ve been dying to just go for it.

    This is a great idea girl! I’m getting my blogging mojo back and I can’t wait to join in on the fun!!
    Ashley @ Freckles & Spice recently posted…Change does not mean FailureMy Profile

    • says

      I really never created my own recipes until I transitioned to a plant-based diet. I always thought it was intimidating, but then I just decided to make myself do it. I think you’re more creative than you give yourself credit for. :)

  4. Andi says

    I feel like its worth noting to readers that I just tried this recipe and was really unhappy with the way it turned out. I checked the recipe over so many times to make sure I hadn’t done something wrong, it tasted that bad! Does anyone have any idea where I might have gone wrong? Because I’m surprised that there could be positive reviews on this one, tasting the way mine did. It was overly spicy from all the chili flakes, raw garlic, and onion, and with a whole cup of nutritional yeast, that’s all you ended up tasting in the end. Such a bummer… I was making it for Christmas but everyone told me to throw it out before any extended family came over. :(

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