Artichokes With Tomato Salsa And Cream Cheese Dip - cooking recipe

Ingredients

1 None lemon
4 None globe artichokes
7 oz cream cheese
5 tbsp milk
1 tbsp honey
1 tsp Dijon mustard
2 tbsp capers, drained
1 lb tomatoes, diced
1/2 bunch spring onions, finely sliced
1 tbsp chopped parsley
1 pinch sugar
None None parsley sprigs, to garnish

Preparation

Cut 4 slices from the lemon and squeeze the juice from the remainder. Remove the artichoke stalks, if still attached. Slice off the tops of each artichoke about 1/2 inch away from the tips. Discard any damaged or discolored leaves.
Bring a large saucepan of salted water to a boil. Add the lemon juice. Tie a lemon slice to the top of each artichoke with string and cook in the water for 20-30 minutes or until tender. You should be able to pull away one of the leaves quite easily.
While cooking beat together the cream cheese, milk, honey, mustard, capers and season to taste. Transfer to a serving bowl.
Mix together the tomatoes, spring onions, parsley, sugar and season to taste. Transfer to a separate bowl.
Once cooked, invert the artichokes onto a board and leave to drain. Remove the string and scoop out the woody choke. Garnish with parsley and serve with the two sauces.