Reminds BOB of a late summer evening with a good glass of wine musing about summer.
Artichoke has a mild, slightly bitter and nutty flavor which goes well with the balsamic dip. Delicious as an appetizer.
BOB likes things just a little different, and this recipe is one of those.
Fun fact; artichokes are actually the flower buds of the thistle.
Artichoke with balsamic dip
Ingredients:
artichoke
1/2 lemon
2 parts extra virgin olive oil
1 part balsamic vinegar
teaspoon coarse mustard
chopped red onion
How to:
Take a large pan of water in which to boil the artichoke.
Cut off the stem of the artichoke and rub it with lemon, this will prevent discoloration.
Squeeze rest of the lemon into the water in which you will cook the artichoke.
Hold the artichoke under the water with something heavy. For example, a plate. Be creative.
Cook the artichoke for about 30 minutes at a softball size. The artichoke is done when you can easily go through the bottom with a knife.
Serveer met een dip van olijfolie, balsamico, grove mosterd en rode uit. Eventueel voeg je wat honing of zoetstof toe als je niet de zoete stroperige balsamico hebt van BOB.
Pick off the leaves and scoop through the dip, the bottom soft and fleshy part is edible. Yummy!!!
If you have any fun serving tips of your own, please do share below!
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