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Artichoke, Kale and Pecorino Dip
- 3 large globe artichokes
- 1 lemon
- 1 can artichoke bottoms, cut into 1/2-inch chunks (canned in water, not marinated)
- 12 oz. baby green kale
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup Pecorino cheese, grated
- 3 green onions, thinly sliced (white and light green only)
- 1/2 cup fresh parsley
- 1 tablespoon fresh dill
- 1 clove garlic, peeled and minced
- 1/4 teaspoon hot sauce (Tabasco)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
Fill a large pot with 4 quarts of cold water. Cut the lemon in half and squeeze it into the water, add salt. Trim the spikes and stem from three large artichokes and place into the lemon water. Place a small plate on top of the artichokes to weigh them down under the water. Bring to boil and simmer for 25-30 minutes. Stems should be tender when pierced with a knife. Allow the cooked artichokes to cool.
Freeze the kale overnight. Place the frozen kale into a bowl and thaw on the counter or in the fridge. Squeeze out the excess moisture. Drain the artichoke hearts and cut into chunks. Grate the Pecorino. Mince the garlic and slice the green onions. Pick the parsley leaves and dill leaves from their stems.
Combine the sour cream, mayonnaise, salt, pepper, hot sauce, squeezed kale, sliced green onion, minced garlic and picked herb leaves in the bowl of a food processor and pulse until all is thoroughly chopped. Add the cheese and the artichokes pulsing again until just blended. Preheat your oven to 425 degrees.
Pull open the cooked artichokes one at a time pulling out the soft white and purple tipped inner leaves at the center. Using a teaspoon scrape the “choke” thristle feathers from the center of each artichoke.
Fill each artichoke with the dip mixture. Bake the artichokes until the filling is bubbling and lightly browned. Serve with toasted bread or crackers.