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Recipe: Artichokes With Quick Roasted Garlic Basil Chile Dipping Sauce
Similar Categories: Artichokes, Quick, Roasted, Garlic, Basil, Chile, Dipping, Sauce
2 medium artichokes -- Steamed
1 teaspoon Mexican whole oregano, dry
-- steam with 'Chokes
1 teaspoon cumin seed -- steam with 'Chokes
Dipping Sauce
2 tablespoons lemon juice
1/2 cup fresh basil leaves -- washed and dried
1 whole Elephant garlic head -- Roasted
12 ounces Trader Joe's Fire Roasted Yellow
& Red Peppers, *
-- (or roast your own and leave out the
chile powder)
2 tablespoons grated pecorino romano
1 teaspoon olive oil
2 tablespoons roasted sesame seeds
1 teaspoon Mild to Wild's New Mexican Chile powder -- to
taste
1 milliliter Mild to Wild's Smoked Savina powder -- to taste
1/2 teaspoon fresh ground pepper -- to taste
1/2 teaspoon kosher salt -- to taste
Artichokes w/ Quick Roasted-Garlic Basil Chile Dipping Sauce
From label: red & yellow bells, water, olive oil (insignificant fat), garlic, citric acid, salt
Separate garlic cloves, leaving some skin, and roast in hot broiler. (If using fresh roasted chiles instead of a jar, start chiles now too.) Turn as needed, some blackening should occur.
Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes; trim leaves, if desired. Put in steamer or large covered pan and cooked about 45 min until center leaves pull out easily and are tender. Add the Mexican oregano and cumin seed to the herb pan or water.
When garlic is done remove skin and trim if needed, quarter it and add all ingredients, except the artichokes, oregano, cumin and lemon juice; to a processor and pulse until blended but has some texture. Add about 1/2 the lemon juice as you pulse. Adjust with juice for a nice, thick paste. Put into serving bowl, cover and set aside while artichokes cook.
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