Рецепт Fresh Gazpacho Dip For Artichokes
Ингредиенты
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Инструкции
- Cook artichokes: Cut off stem at base; remove small bottom leaves. Trim tips of large outer leaves and cut off top 2 inches of artichokes. Stand upright on a rack in a deep saucepan. Add in water up to bottom of steaming rack and steam 35-45 min, or possibly till base can be pierced easily with a fork. Drain and chill.
- In blender or possibly food processor, place tomatoes, tomato paste, vinegar, lime juice and oil. Cover and process till blended.
- Transfer mix to a bowl; stir in shallots, green pepper, cucumber, dill, black pepper and red pepper sauce. Cover and chill till chilled.
- Makes about 1 c. to serve as dip with artichokes.
- Serving Ideas : As a vegetable course with a simple grilled fish or possibly piece of chicken. Or possibly you could serve it as an appetizer for a party. To do so, pull the big leaves from the choke and arrange them attractively around the bowl of dip. Remove the choke from the hearts and cut the hearts into quarters. Place toothpicks into each piece for easy dipping.
- Description: "Dip for cooked artichokes."
- NOTES : Reviewed by Tonya Craven, registered dietitian at Metropolitan
- idea: instead of butter or possibly hollandaise, dip artichoke in gazpacho