We are in L O V E with Team B4BC rider Elena Hight’s newest recipe
featuring 2 of the best cancer-fighting and antioxidant-rich foods out
there: artichokes and garlic! Get her Steamed Artichokes with Whipped Garlic Dip recipe below.
Here’s what Elena has to say about it:
“I realized the other day that I have gotten in a rut of eating the same meal over and over again for weeks. It is so easy to just buy your go to ingredients and make what you know you like. Especially when life gets busy and you want to be sure that your meals are healthy. So I was determined to branch out at the store and find something fun and nutritious to a base a meal around.
As I was grocery shopping, I found red artichokes that spike my interest. I grew up eating artichokes, but haven’t had them in years, so this was the perfect ingredient to start a new fun dinner with. The typical way to eat artichokes is with mayonnaise as a dip….so I was immediately inclined to find a recipe for a new, healthier dip. I settled on a whipped garlic dip, super simple and delicious without the mayonnaise.
The great thing about artichokes is that you can use them as a staple in a meal, a side dish that goes with pretty much anything, or as an appetizer. I chose to pair my artichokes with salmon, but they also pair well with chicken, white fish, or meat. My artichoke and salmon meal turned out amazing, and left me feeling inspired to continue to always buy at least one ingredient each shopping trip that is out of my ordinary….variety is the spice of life right?!
Hope that you enjoy the artichokes as much as I did!”
- 2 artichokes
- 3 lemons
- salt and pepper to taste
Whipped Garlic Dip
- 2 heads of garlic
- 1 lemon
- 2 1/2 – 3 cups of vegetable oil (I used grapeseed oil, but safflower oil, or a standard vegetable oil will work)
- 2 tsp salt
Start by boiling enough water in a medium sized pot to cover the artichokes. Cut lemons in half and squeeze juice into the pot with the water. Once the water is boiling add the artichokes and the remaining parts of the lemons (adding the entire lemons to the water adds a ton of flavor). Cover and boil for 30- 45 minutes, depending on the size of the artichokes. You know when they are done by testing the leaves. You want the leaves to remove easily when pulled on, and for the meat at the end of the leaves to be tender.
While the artichokes are cooking, peel all the garlic cloves and put them in a food processor. Add salt. Process for 8-10 seconds. Stop and scrap the sizes of the processor to bring all the garlic bits back down into the blade. Repeat 3-4 times until the garlic resembles a paste. Turn processor back on and keep it on until the end. With the processor going slowly add 1/2 cup of oil.
Then add 1 tsp of lemon juice. Repeat these steps until all of the oil and lemon juice from your lemon has been added. As the oil and lemon juice are added the garlic should begin to whip, beginning to look a lot like a mayonnaise spread. Once completely added, stop the processor and taste. If the garlic taste is too strong add extra oil 1/4 cup at a time, and salt to taste.
Once the artichokes are cooked, drain the water from the pot and hold the artichokes upside down over your sink to drain the remaining water out of them.
Serve the artichokes with side of whipped garlic sauce for dipping and an empty bowl for your eaten leaves. Enjoy!