Remove tough exterior leaves from artichokes Trim stems cut off tops
Trim bottom stalk of artichokes, leaving about 1 inch. Cut
he tough outer leaves of artichokes until you reach the tender
ayonnaise consistency.
For the dip, saute the onion in the
nds of leaves from the artichokes, cut in half lengthwise and
Trim the tops from the artichokes, then cut in half lengthwise
he meantime prepare the artichokes:
Wash artichokes under cold water. Using
ater to a boil. Arrange artichokes in the steamer insert and
egrees F. To prepare the artichokes, trim each stem to less
br>Once cooked, invert the artichokes onto a board and leave
ry leaf ends.
BOIL artichokes in 3 quarts water with
br>Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using
ring to simmer. Meanwhile, prepare artichokes.
Cut off the stems
Wash artichokes in cold water.
Snip
ce bath.
Place the artichokes on the rack (stem end
Rinse artichokes thoroughly in running cold water; drain on paper towel.
Snap off small bottom leaves, slice off stem and immediately dip into 3 tablespoons of lemon juice to prevent discoloration.
Trim the thorn tip off each leaf (about 1/2-inch) and slice off top of artichoke to eliminate thorns on leaves not easily trimmed.
Dip and roll in lemon juice.
Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream.
Add artichokes, roughly chopped into bite-sized pieces.
Add spinach and mix well.
Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.
1/2 inches from artichokes.
Cut away first outside
In food processor, blend artichokes, romano cheese, garlic and parmesan
Drain and chop the artichokes.
Mix mozzarella, artichokes, mayonnaise, parmesan and lots of garlic powder.
Put into a pan. Sprinkle with parmesan cheese.
Bake in oven at 350\u00b0 for 30 minutes.
Watch out for bubbles.
Dip should be slightly brown on top.
Cool for 5 minutes before serving.