Artichokes with Sour Cream Curry Soy Dip Recipe
This recipe is adapted from The Spice Islands Cook Book published in 1961. My Mom had the book and relied on many of the recipes frequently. Though the pages are falling apart I often browse through the book as it brings back fond memories of my Mom.
The dip is good with artichokes but can be used crudities, cooked shrimp or chips as well.
I served the artichokes with apple wood hot smoked salmon fillets, brown rice and a salad.
Artichokes can be difficult from a wine pairing standpoint as they can kill the taste of wine and make everything eaten taste bad. A wine with strong acidity is a likely pairing. I chose a Viansa Reserve 2010 Pinot Grigio from Sonoma Valley. It has strong citrus notes and a smooth but noticeable acidity.
Ingredients
- 2 ea artichokes, large ones topped and trimmed
- 1 ea lemon, quartered
- 1 clove garlic, peeled and smashed
- Dip:
- 1 cup sour cream
- 2 Tbs soy sauce (I used Lite)
- 1 Tbs red wine vinegar
- 1/2 tsp curry powder
- 1/2 tsp garlic pepper
- 1 clove peeled garlic, smashed and creamed
Directions
- Combine all dip ingredients and mix to combine. Chill in the refrigerator for at least an hour to allow flavors to blend.
- Trim artichokes. Place in large pot with squeezed lemon and smashed garlic and cover completely with water. Place a piece of parchment paper on top then place a plate on top to keep the artichokes submerged in water. Cover and bring to a medium simmer. Cook for about 40 minutes or until the artichokes are very tender.
- Drain completely and serve with the dip table side.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 2 servings | |
| Calories 263 | |
| Calories from Fat 202 | 77% |
| Total Fat 23.03g | 29% |
| Saturated Fat 13.31g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1030mg | 43% |
| Potassium 359mg | 10% |
| Total Carbs 11.53g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.98g | 3% |
| Protein 4.98g | 8% |
