Garlicky Lemony Artichoke Dip with Crispy Shallots
This dip is a real crowd pleaser. Perfect for entertaining, the last time I made it, it disappeared in 5 minutes flat, I am not exaggerating. I think it was the crispy charred shallots. The artichoke dip itself, is made with canned or jarred artichokes, available year round. It is garlicky, lemony and creamy, great with sliced vegetables, almond crackers or chips. I served my dip recently with Fonio Chips, these delicious chips made from a gluten-free West African grain. The dip is easy and simple and can be made a day or two ahead of serving, stored in an airtight container in the fridge. If you are vegan or dairy-free, omit the pecorino cheese. Before serving cook the charred shallots and drizzle them with their cooking oil over the dip, garnish with the parsley, a dash or two of paprika and edible flowers.
Makes about 2.5 cups/ Preparation 15 minutes
Gather
2 jars or cans artichoke hearts drain and lightly rinsed
2 cloves garlic minced
2-3 teaspoons/ 11.8 g - 17.8 g Dijon mustard
1 1/2 tablespoons/ 22.18 ml lemon juice
Zest of half a lemon
1/4 cup / 32 g Veganaise
1/4 cup water / 59 ml (as needed)
1/4 cup olive oil / 59 ml
1/4 cup / 32 g grated pecorino cheese
1 teaspoon/ 5.69 g salt
8 turns of ground pepper
2 shallots, minced
1/4 cup / 59 ml olive oil
Pinch salt
2 tablespoons / 28.3 g minced fresh flat leaf parsley
paprika
Make
Place the artichoke hearts, garlic, dijon mustard, lemon juice, lemon zest, veganaise, water and olive oil into the bowl of a large food processor and process till smooth about 2 minutes, till nice and creamy, adding water as needed to desired constancy. Stop the motor and scrape down the sides with a spatula if necessary. Add the pecorino cheese, salt and pepper and process another 20 seconds.
Transfer to a serving bowl and set in the fridge for 10-15 minutes.
Heat up a small pan over a medium high heat and add the oil. Then add the shallots. Cook for 4-5 minutes till dark brown and crispy, stirring the entire time, stir in a pinch of salt. Careful not to darken the shallots too much, they will burn. Remove from heat and evenly spoon the crispy shallots and the cooking oil over the dip.
Garnish with fresh chopped parsley, paprika and edible flowers.
Note-If using canned artichoke hearts in water, you will need to add less water.
Developed by Anna Getty
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