texas artichoke dipPosted: September 14, 2012
“Arti chokes when he eats too fast!”
~ ~ ~ ~ ~
The interesting part is that growing up, I wasn’t a total fan of the artichoke, outside of the above joke. But now that I’m a well-seasoned eater, I love ’em.
One of mom’s signature dishes was her steamed artichokes. She’d put two in a pressure cooker and when tender, she’d serve them centered on her white, round ceramic artichoke plates. Partnered with melted butter mixed with seasoned salt, we knew meal-time was a very special time when the artichoke made an appearance at the party.
I found this artichoke dip recipe in mom’s green index recipe card file. It’s super-easy to make and super-great tasting. Makes me think that the artichoke may be one of the most under-appreciated veggies on the planet.
1 can (12 oz.) | artichoke hearts, drained
3 heaping tablespoons | mayonnaise
3 tablespoons | canned parmesan cheese
½ cup | green onions, chopped
1 cup | fresh mushrooms, chopped
to taste | salt
ii. what to do
1. Break apart the artichoke hearts and set aside.
2. Mix together all ingredients and transfer/pour into an 8″ x 8″ baking dish.
Serve Warm: With chips or crackers
Foodie Tips ~
♥ Substitute canned parmesan cheese with freshly grated cheese, if you’re not in a hurry.
♥ I found another recipe in Mom’s cookbook from our neighbor Mary Stephenson for a artichoke spread (coming soon) which calls for Ritz crackers. I’m probably one of the few people who can find their happy place eating an entire sleeve of Ritz crackers in one sitting!