Last night my friend and I spontaneously decided to make some artichoke dip. We decided to wing it with the recipe and it actually came out pretty tasty, and was easy to make.
The key is to have fresh artichokes, not the canned or jarred kind (even though most recipes call for that). California has great artichokes this time of year, and my friend hand-picked these from Alameny Farm in the Outer Mission area of San Francisco.
Start off by boiling 2-3 artichokes for about 30 minutes to soften them up. Once boiled, cook them in the oven at 350 degrees for another 30 minutes. Take them out to see if they're cooked (heart should be soft) then let them cool for a bit.
In the mean time, mix:
-1/2 cup room temperature non-flavored soy milk
-1/2 cup finely grated Parmesan cheese
-one small tub container of cream cheese, softened
-two chopped scallions, or green onion (does anybody know the real difference?)
-10 garlic cloves - chop 3 or 4 of them and leave the rest whole
-2 or 3 Tablespoons of butter (creamy butter, like Smart Butter is recommended)
-1 teaspoon of Cayenne pepper or Paprika
Once the artichokes are done, chop up the heart and add it to the mixture. Mix well, and transfer to an oven safe container. Then place into the oven (uncovered) and heat at 350 degrees for about 20 minutes or until the top is slightly browned.
Serve with sourdough bread or crackers and enjoy!
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