Ode to the Artichoke

My family and well everyone who tries this dip is obsessed. Try it; you will love it. It satisfies that garlicky salty need to snack while being really good for you. Watch out for post-dip breath though:)

A lil bit o lovin on the Artichoke:
Artichokes contain a substance called cynarin, which has been shown to stimulate bile secretions. This helps clear out a sluggish liver to improve fat emulsification and overall digestion. It also has diuretic properties making it useful for kidney problems. In France, artichokes have been used to lower cholesterol and to treat arteriosclerosis. Chinese medicine identifies it as sweet, salty, and bitter, believed to tone the blood, stimulate chi, drain away excess fluid, and detoxify the system. Its high mineral content makes it a remedy for deficient blood (anemia). ( from http://www.shareguide.com/HealingFoods.html)

Artichoke dip- yes it is the one everyone loves

1 13 3/4-ounce can artichoke hearts, well drained
1/2 cup walnuts, toasted
1.4 cup pine nuts, toasted
3 or 4 garlic cloves, peeled
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
1/4 cup greek yogurt (can use non-fat)

Finely chop first 4 ingredients in processor. Add the rest of the ingredients; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)

Flavour Savor:
1. if it tastes to garlicky or too lemony add more walnuts or pine nuts too add sweetness. More yogurt can help with this as well.
2. If it looks to clumpy keep adding live oil until it is at a consistency that you like.

Serving suggestions:
serve inside a steamed artichoke with the choke removed. Drizzle with olive oil and a dash of paprika.
serve with sliced persion cucumbers, baby carrots, pita chips, radishes or whatever your little heart desires.

Also great on:

• Great spread for turkey sandwiches or turkey wraps. Use this dip instead of mayonaise or mustard on your favorite turkey sandwich.
• Makes a great garlicky salad dressing or pasta salad dressing. Take a dollop, mix it with a dash of champagne or other mild vinegar and some olive oil, salt and freshly ground black pepper. This dressing is perfect for a romaine salad.
• Lavash pizzas. Spread a thin layer of dip on a lavash, drizzle with olive oil and cover with a grated cheese of you choice (cheese blend of fontina, provolone, mozzarella works really well). Bake in a 350 degree oven for approximately 7 minutes or until the cheese gets bubbly and the lavash gets nice and crisp.