Artichoke and cumin appetizer–La alcachofa


Hi everyone! I have been away for a week. No blogging whatsoever because I have been overwhelmed with work, with the beginning of school and with a nasty sinus and chest infection. (Don´t you just love how children share? ;)) So, I was pretty much not thinking of blogging nor was I cooking. My husband was looking after me. Thank God he did! I still have lots of work to do and work is chaotic but..that is life! I hope that if I work a lot now, I will be able to have more time for doing things I actually like doing in my free time. Today I am feeling better, quite a bit better, and I am sharing with you a recipe for an absolutely lovely artichoke dip. I got this recipe from my mom. When she living only two hours away from me, she would often come to visit for a weekend and spoil me rotten with her culinary talents! She made this dip for me and wrote down the recipe so that I could make it again in the future. God love her!  I decided to post this recipe because it is my first recipe in my Cooking through the Alphabet Challenge. The food I  am using will be based upon words that are in Spanish. Artichoke, it so happens, also begins with the letter, ä¨ in Spanish. Alcachofa! I love that  word! Undoubtedly, the Word is of Arab origin because it begins with ¨al¨. Spanish words do not usually begin that way.  I also decided to post this recipe because it is easy! As I was still unwell yesterday ,(I was alright but went to work anyway) I wanted to do something quick and easy! This was it.

So everyone, here it is!

Serves 4

2  400 gram/14 oz cans of artichoke hearts, drained

2 peeled garlic cloves

1/2 teaspoon ground cumin

About 3/4 cups of olive oil (plus a little extra for drizzling)

Salt and pepper

Put the artichoke hearts in a food processor with the garlic and cumin and the olive oil. Process into a puree and add salt and pepper to taste.You may need to add a bit more olive oil for a dip consistency but the amount above was what I used and it worked well.

Spoon into a serving bowl and drizzle with olive oil. Chill for at least several hours. The flavour gets better with time. Serve with pita, crackers or plain tortilla chips.

Enjoy! xxxx Natascha

9 thoughts on “Artichoke and cumin appetizer–La alcachofa

  1. Glad you’re all better! That dip looks delicious! I’ll have to give it a try. Thanks for posting the recipe! 🙂

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