Artichokes With Fresh Gazpacho Dip Recipe
Servings: 4
Ingredients
- 4 med California artichokes prepared for cooking
- 1/2 lb Tomatoes seeded, minced
- 1 1/2 Tbsp. Tomato paste
- 2 tsp Red wine vinegar
- 2 tsp Lime juice
- 1 1/2 tsp Extra virgin olive oil
- 2 tsp Chopped shallots
- 1/4 c. Chopped green pepper
- 1/4 c. Peeled, minced cucumber
- 2 tsp Minced fresh dill
- 1/4 tsp Freshly-grnd black pepper
- 3 dsh Red pepper sauce - (to 6 drops)
Directions
- In a blender or possibly food processor, place tomatoes, tomato paste, vinegar, lime juice, and oil. Cover and process till blended. Transfer mix to a bowl; stir in remaining ingredients except artichokes. Cover and chill till chilled.
- Meanwhile, cook the artichokes. Stand the prepared artichokes in a deep saucepan or possibly pot with 3 inches of boiling water. (oil, lemon juice and seasonings may be added to cooking, if you like). Cover and boil gently 25 to 40 min depending on size, or possibly till a petal near the center pulls out easily. Stand artichokes upside down to drain.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 59 | |
| Calories from Fat 18 | 31% |
| Total Fat 2.02g | 3% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 354mg | 10% |
| Total Carbs 9.88g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.89g | 2% |
| Protein 2.27g | 4% |
