There was some talk in my party food posts about my new Artichoke Dip, pictured here straight from the oven.I do already have an artichoke dip recipe (p.58) in The Everyday Vegan and I also use that dip in the Artichoke Puffs recipe (p.59) using phyllo pastry (which we really love)! (oh, and fyi phyllo IS forgiving guys, give it a go sometime, it's not that scary to use... truly!!)
With this dip I wanted to do something different. First, most artichoke dips have spinach. Second, almost all have either tofu cream cheese or tofu mayonnaise (or both). I didn't want to use any of this. No spinach, just because I felt like taking a different angle on it. No tofu cream cheese or mayonnaise because I was intent on making this dip a winner without relying on these more processed foods.
It's not that we don't ever use tofu mayo/cream cheese. Not being a food purist here. I simply got the idea in my head and... watch out! Stubborn vegan food mama gets going! (Same thing has happened with other recipes, like my Fudgy Brownies from Vive... tested those about 20+ times until I got the fudgy, sinful brownie that I had longed for!)
Ok, so, I figured it out and this dip indeed is a hit! Hubby can eat half the batch on his own (and this is a big dip), and it disappeared fast at the party!
Here's a pic before adding the breadcrumb topping, and then another spooning out some to spread on pitas.
Cooking Note: When should you use jarred marinated artichokes and when to use canned?...
Well, my preference is to use marinated when you want to have a seasoned artichoke stand out, usually in whole form, such as to top pizza or in pastas. For dips, casseroles canned artichokes are best (imo), because they don't carry the flavor of the marinated oil and herbs that can overpower your recipe. Of course, canned artichokes will work just fine in pastas/pizza, and you can season them yourself, tossing in olive oil, s&p, and herbs if you like. That leads me to a question... I have never seen frozen artichokes, though I have heard they are available - somewhere! Any of you found them/use them?
20 comments:
This looks wonderful and so yummy!
Mmmm! Looks yummy!
I think I've found frozen artichoke hearts at Trader Joe's.
i really like artichokes -- canned, jared, fresh, whatever, but i've never seen them frozen. i'm sure that i'd love this recipe.
HI Dreena...what about fresh artichokes? Would you use them in this recipe? Do you have to prep them (other than peeling them down to the heart).
I need to get The Everyday Vegan already! I have Vive and I love it, but seems like every time I turn around you tempt me with more photos and descriptions from TEV.
I love artichokes too... sounds great with the phyllo. Is that as an appetizer?
I make your apple streudal in Vive *all the time* - at least once a week in the winter. It is a great and healthy alternative to apple pie since it uses the phyllo sheets. I love to add nuts and cranberries to that one too.
Thanks you sweet pea. :)
Thanks for the info, drunkenatheist and okrmary - once again I am missing out not have a trader joe's to shop at!!
Vicki, we love artichokes too. My older daughter especially, and whenever we have them her eyes pop out and she squeals with delight!! (as if I just gave her a big ice-cream sundae!!)
Hi Megan... well, while I have used fresh artichokes in the past, it's just been a couple of times. Very labour intensive for me - particularly now with the kids. Plus, if I am pureeing the artichokes in a dip or something else, then I wouldn't bother with the fresh because they can be used for a beautiful presentation - to go through all that prep work to then whiz them up - phew! I'll leave that work to someone else!! I'm sure the dip would taste much better with fresh, but this is one rare case where I'll opt for canned (or frozen, if I ever find them) over fresh! :)
Thanks, dragonslayer! :) Yes, the artichoke puffs are an appetizer, or you could have them as a side dish. Once the dip is made (which can be made in advance for ease), then you scoop mounds onto strips of phyllo and fold back and forth into triangles. Not tough at all, and they are yummy - well, I love just about anything in phyllo anyhow. :) Obviously you love phyllo too making that strudel that often, and ohhh, nuts and cranberries are a beautiful touch!
That's great, Savanna... thanks! Those bundles are quite healthy really, more than the cookies in the dessert section, so yeah, you an eat a few and not worry about it. :) You're sweet, thanks for that comment.
Hi laine, I agree - it's very expensive, esp the tofu sour cream/cream cheese, for instance to make a "cheesecake" - yikes!! The breadcrumbs are so great because they give that textural difference, the crunchy topping with the smoother dip. Oh, you must try artichokes sometime. Start maybe putting a few on a pizza - even order a pizza with them on it, most pizza places have artichokes as toppings now. :)
I know this one will be a winner!!!
Posted about Red Quinoa today...also redid my links
I always read about frozen artichokes in cookbooks or cooking magazines but I've never seen them. So I always use canned/jarred. Odd.
We love dips. We sometimes do a whole meal of "finger" foods. I have a lot of dip recipes. But, many of them I can't use because they have tofu in them( weird how tofu and edamame bother me, but not veganaise, soy sauce, or soy marg). So, now i am working on tofu-less dips.
OMG! Over my lunch break I found and bought Quinoa Pasta! How awesome is that?
Wow, I'm iffy on artichokes but I'm entranced by this photo.
Dreena
I love how creative you are! It's quite inspiring. Most people have tendencies to get into "food ruts". Looking at your posts helps my brain have an electrical storm of new food ideas! Glad I found ya and I'll be stopping by more for sure : )
Teddy
Could you spot check my latest FLOG? What am I missing? HELP!
Emily, yes, I've seen the same thing, when actually finding the frozen artichokes seems impossible (unless, I guess, you have a Trader Joe's)!
That's funny sdgvegan... I guess you are one of those "tofu-averse" people! I know a few myself, but they aren't vegan. I love dips too, and most that I make are tofu-free, more so based on legumes, since I usually find getting the texture/flavor where I want it is often easier with differnt beans. Anyhow... thanks for the feedback!
Hi Harmonia, I used the quinoa pasta in my recent pasta post with the butternut squash - it is very good! I will pop by again soon. :)
Hey Jess! Oh, you must try artichokes some more and find out how fabulous they can be! Maybe you haven't had them in very tasty ways? Listen to me, I'm becoming an artichoke pusher - not sure why! I thought I limited my coaxing to chocolate... guess not!
Gosh, thanks Teddy! I wouldn't have thought this post to be all that inpsiring, so that's quite nice to hear. :) Glad I'm giving you some cooking ideas, and hopefully I'll help give you more brainstorms!!
it looks so appetizing Dreena!i usually buy frozen artichokes because i can't stand peeling them. there is something in their texture that makes me jump. But when they are cooked, i can't keep away from them.
I LOVE artichoke dip! It's one of my favorite appetizers. I've never cooked it myself, so this would be a challenging recipe for me. Is it ona beginner's level at all?
Thanks Chloe... yes, I don't even have the patience to work with fresh artichokes - but I love just about anything made with artichokes!
Hi Emily... naw, this recipe is quite easy, as long as you have a food processor - that's key!! :) I think artichokes are daunting, just because they are not a vegetable most of us grew up with, and especially to think of using fresh artichokes. But once you open a can (or jar, or use frozen)of artichokes, there are lots of options... and this recipe is really not hard at all!
i originally found frozen artichokes at trader joe's, but then i noticed that they carry them at QFC (Kroger) they come in a small box along with the other frozen veggies.
I just made this dip today (love your cookbook, btw!) and it is amazing! Much better than any non-vegan spinach and artichoke dip I've ever had in the past. I'm definitely bringing this around during the next holiday and I'm sure nobody will have a clue it's vegan. Sooo good :)
What is the recipe? What ingredients did you use and in what amounts?
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