Artichoke Bowls

An edible dip bowl

Artichokes can be such impressive vegetables and are quite filling. Although this can be served as the main course, I find it works better as a first plate or appetizer. Usually one normal-sized artichoke will be enough for two adults to share or as a main course for one.

A few notes first: The recipe below is for four artichokes, but can easily be halved. When cleaning the artichokes make sure to cut about ¼” off the top, snip the sharp tips off each remaining leaf around the outside and cut the stem as close to the base as possible.

Artichoke Bowls

• 4 artichokes cleaned
• 2 lemons
• ½ cup olive oil
• ¼ cup balsamic
• ½ cup Romano

Cover artichokes in cold water. Squeeze one lemon into water and let soak for at least an hour. In a large pot, cook artichokes in boiling salted water until a knife passes cleanly through the base, about 25 minutes. Meanwhile whisk together balsamic, olive oil, juice from second lemon and all but two tablespoons cheese. When artichokes are cooked, place on a plate and carefully pry apart to expose the inside purple tipped leaves. Remove all purple tipped leaves and scrape away the entire choke over the heart. When done the artichoke should look like a flower petal with a bowl in the center. Spoon oil mixture equally into the center of each artichoke. To eat, pull leaves from the outside, dip into the center and scrape the soft tissue from the leaf. The leaves will get softer the closer to the heart.