I had my first chemo infusion a week ago today. I am just now feeling human again and like I can actually think about food in a positive way. While I am steaming my artichokes for an appetizer this evening, I thought I would quickly share this amazing recipe with you. I had this dish at a potluck for my husband’s company and I have not stopped thinking about it. Thank you Aaron for sharing the recipe with us! Artichokes are in season right now and they are an excellent source of fiber and antioxidants. Ricotta, lemon, garlic and fresh herbs combine to create the flavorful dip. This would be excellent for a Memorial Day weekend barbeque.
Recipe:
- Artichokes- steamed, leaves removed and chilled
- 2 cups Ricotta cheese
- Juice from a lemon
- 5-6 cloves garlic (roasted or 3 fresh crushed)
- 2 T olive oil
- 2 T fresh basil, chopped
- 1 T chives, minced
- Fresh ground pepper and salt to taste
- plain yogurt, opt.
Method:
- Mix ricotta and remaining ingredients (add a little yogurt, if needed to thin). Serve on a platter with chilled artichoke leaves and lemon slices.
*For soft roasted garlic, simmer peeled garlic cloves in olive oil over medium low heat until tender.
