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Artichokes with dip

Ingredients

4 fresh artichokes
2 lemons, halves
2-3 dill flowers, or - if you can't get hold of dill flowers - use a couple of bunches of fresh supermarket dill
salt

Tomato and dill dip
1 aubergine, diced
1 yellow onion, chopped
2 dl crushed tomatoes
3 tbsp red wine vinegar
3 tbsp water
2 tsp dill seeds, crushed in a pestle and mortar
2 tbsp brown sugar
2 tbsp fresh dill, chopped
salt

Recipe: Johanna Nystedt, VEGO magazine.

The recipe and photo is borrowed from Swedish VEGO magazine. VEGO is Sweden's first and largest vegan magazine. Each issue is filled with delicious recipes and interesting articles. Click here to subscribe

 

Artichokes are a tasty and healthy plant-based alternative for a crayfish party. It's perfect finger food when served up with a home made dip and fresh bread. By cooking the artichokes with dill, you create the typical flavour of the crayfish party.

Boil plenty of water in a large pan. Cut the stem off the artichokes and rub with lemon. Pull away any brown or damaged leaves. If the leaves are spiky, cut away the edges and rub the cut part with lemon.
Squeeze the lemon juice into the water and when the water is boiling, add the artichokes, making sure they're covered in water. Add a generous amount of salt and then add the dill.

Cook the artichokes for approx 30-50 minutes. They're ready when the leaves are easy to pull away from the heart. Lift the artichockes out of the water and let the water drain off.
Serve them freshly cooked with dips.

How to eat an artichoke!
Artichokes may be served hot or cold. To eat, pull off the outer petals one at a time.
Dip the base of the petal into a dip, sauce or melted butter, and pull the fleshy side of the petal through the teeth to remove the soft, pulpy portion of petal. Discard the remaining petal. Continue until all the petals have been removed.
Spoon out the furry center at the base of the plant and discard. The bottom, or heart, of the artichoke is entirely edible. Cut into small pieces and dip into the sauce.

Fry the aubergine and onion in a little rapeseed oil. Add sugar, a little salt and the dill seeds. Add the crushed tomatoes, water and vinegar. Leave to cook on a medium heat for a few minutes. With a hand mixer, mix until smooth. Leave it to cool. Mix in the fresh dill before serving.