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.
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.