Wash artichoke cut off the top third of vegetable with sharp knife. Cut off the stem of artichoke flush with the base. Pull off tough outside leaves around base and discard open center leaves carefully. turn the artichoke over on cutting board and press down firmly at the base to cause the leaves to spread open further. Turn right side up and pull the yellow-white leaves from the center. With a spoon, carefully scrape and pull the fuzzy and prickly portion from the heart of the artichoke.
Cook artichoke, covered in boiling water, about 30 minutes until tender drain and chill.
To serve: Place a chilled artichoke on serving plate. Fill center with an Artichoke Dip (below). Pull off leaves scoop into dip.
Lemon Dip: Combine 1 cup mayonnaise with 2 tablespoons lemon juice.
Zesty Mayonnaise: Combine 1 cup mayonnaise, 2 teaspoons dry mustard and 1 teaspoon Worcestershire sauce.
Seasoned Cheese Dip: Blend 1 3-ounce package cream cheese with 2 tablespoons cream, 1/2 teaspoon garlic powder and 1/4 teaspoon liquid hot pepper seasoning.
This Artichoke With Dip recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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