Artichokes With Fresh Gazpacho Dip

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Artichokes With Fresh Gazpacho Dip

 

4 medium artichokes, prepared for cooking

1/2 pound tomatoes, seeded, chopped

1 1/2 tablespoons tomato paste

2 teaspoons red wine vinegar

2 teaspoons lime juice

1 1/2 teaspoons olive oil

2 teaspoons minced shallots

1/4 cup minced green pepper

1/4 cup peeled, chopped cucumber

2 teaspoons chopped fresh dill

1/4 teaspoon freshly-ground black pepper

3 drops red pepper sauce, to 6 drops

 

In a blender or food processor, place tomatoes, tomato paste, vinegar, lime

juice, and oil. Cover and process until blended. Transfer mixture to a bowl;

stir in remaining ingredients except artichokes. Cover and refrigerate until

chilled.

Meanwhile, cook the artichokes. Stand the prepared artichokes in a deep

saucepan or pot with 3 inches of boiling water. (oil, lemon juice and seasonings

may be added to cooking, if desired). Cover and boil gently 25 to 40 minutes

depending on size, or until a petal near the center pulls out easily. Stand

artichokes upside down to drain. Yields 4

servings.