Artichokes With Dijon Dip

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Artichokes With Dijon Dip

One of my favorite holiday season appetizers, a fabulous artichoke recipe, rich in antioxidants and helpful for liver toxicity. So delicious, it’s hard to believe they’re good for you!



4 whole artichokes
1 tsp dried oregano
1/2 tsp black peppercorns
1/4 cup celery, chopped
1/2 cup organic red wine


1/2 cup Vegenaise
2 tsp fresh squeezed lemon juice
2 tsp Dijon mustard
2 Tbs chives, minced
1 shallot, minced
1/4 tsp sea salt
1/4 tsp pepper


Rinse artichokes and trim off any thorny leaf ends. Slice off stem bottoms, leaving 1/2 to 1 inch at the base, and remove any small leaves on stem or base.

Add at least 2 inches of water to large steamer pot and add oregano, peppercorns, celery, and wine. Add steamer basket and place artichokes, base down, into basket. Cover and bring to a boil over high heat. Reduce heat and simmer 45 minutes to one hour or until lower leaves pull away easily. After 30 minutes, check water level and add more if necessary.

While artichokes are cooking, whisk together Vegenaise, lemon juice, mustard, chives, shallots, salt, and pepper in a bowl.  Chill in refrigerator until artichokes have finished. Serve artichokes with dip!

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