Have you seen the article on Prometheus some guy wrote about where he “explained the mysteries” from his view? It has the whole space Jesus thing. It made me think of the whole movie in a different way, and I went from indifferent to pretty impressed. I know some people think it’s just as dumb after they read it, but I figure if it changed my view on it this much, I should share it.
My mom learned pretty much this exact recipe from a catering friend of hers. Icing on the… artichoke? Smoked paprika on top. Gives it color and a little hint of smoke as well as making the top brown a little more when you bake it. Either way, yes, this recipe is unbelievably amazing and never lasts very long.
(One more tip, serve in a bread bowl so when it’s mostly gone you get delicious artichoke-y bread to enjoy!)
Not sure if this is the exact article he was talking about but I think it probably is. http://cavalorn.livejournal.com/584135.html
I really enjoyed Prometheus before reading the article, but the article made me really appreciate it.
Oooh, likey! Please be sure to include plenty of yummy vegetarian dishes like this in your book… Are you even taking requests? I hope you do. Anywho.
(I actually *aaawwwww*ed at the end, feeling sorry for the poor fella. And myself as well, because I didn’t get any, either!)
@Solozaur. So I just went back through the recipes to be sure not to talk bulls??t. Most of the prepared ingredients are convenience foods, they make life easy? but are not required. Admittedly my skill set may be higher than others in the kitchen, but home made biscuits, tomato sauce etc are easy to find on the net and amazingly easy to make. This also goes for mayo. Stupid easy and so much better than it’s little jarred friend. I know people have issues with raw eggs. I Have been making fresh mayo for thirty years with no problem. Your mileage may vary. Pasteurized eggs are available in many places and solve the food safety issue. Things like pre-grated cheese and types of cheese are easily addressed with local cheeses and um, a grater. If finding canned tomatoes is an issue use fresh but peel them. Google Blanching vegetable. Plum tomatoes work better but any work. the more liquid the longer you have to cook them. Hope this helps a little and and if you have any questions about replicating ingredients take a look for jerseygadfly on stumbleupon and leave me a message
@Tyler, Awesome site dude, as someone who does this (cooking, when I can escape paperwork) it is really amazing the way you break things down so folks are not scared to make there own goodies. Can’t wait for the book, am already recomending it
For extra creamy, add a package of cream cheese and a cup of sour cream with extra half cup of fresh shredded parm on top. bake for 45 minutes with a lid, then 15 minutes without a lid. Best served with either cut up baguette bread, or my personal favorite, Ruffles plain potato chips
this is pretty much the exact same recipe that has circulated in my family for a while, and yes it goes very fast. i just wanted to mention it can be served hot or cold, and cold is best when it is mixed up in the food processor. and we like to serve it with that cocktail sized pumpernickel bread.
[...] Artichoke Dip – If you use some homemade mayo, fresh garlic and some good quality parmesan (maybe even fresh artichokes?) you could make this into a high-quality primal dip for veggies. Or a topping for burgers/steaks/chicken? Sounds crazy tasty to me. [...]
I added a can of spinach, switched bottled Parmesan with parmigiano reggiano, and switched real mayo with Miracle Whip. My boyfriend freaked out when he found out I used “salad dressing” instead of regular mayo, but hey, it still tasted delicious.
Next time I will use much cheaper Parmesan and real mayo. Parmigiano reggiano was very expensive ($10 for a little over 2 cups of grated cheese), but possibly spending the extra cash is worth it sometimes. Thank you for the amazing recipe paired with an equally amazing comic!
I’ve made this very dip for years. You’re right: it never lasts long. At all.
A few things I do when I make mine:
1) I add about 2 tsp of tarragon and about 1/2 tsp freshly ground nutmeg. Trust me.
2) I cut up some jalapenos and toss ‘em in.
3) I always, always buy good parmesan and grate it myself. It takes a very good dip and makes it into an unbelievably screamingly awesome dip. Yes it’s more expensive but it’s TOTALLY worth it.
If you don’t like mayo, you might also consider swapping it for cream cheese or neufchatel. They take a little time to soften, but hold up a little better and can take on more varied flavors. Also spinach, garlic, omnomnomnom.
[...] blogs; I even have it saved on my bookmarks bar for Safari! Nothing looks more delicious than his artichoke dip or hobo pies. And let me tell you, I would be fat and happy if I could eat his cheesecake every [...]
I add a small can of chopped fire roasted mild green chilies, and a dash (or two, or three) of habanero hot sauce to this same recipe, but I microwave it in a bowl u til bubbly instead of baking and serve with naked pita chips. My friends call it artichoke crack and it doesn’t last long enough to cool off.
I just made this, and if it’s wrong that I ate some straight from the pan with a spoon, then I don’t want to be right! I added some cayenne pepper and used light mayo, and it was amazing. I’m going to have to get your book. I love your site.
Artichoke is just about the most ancient green vegetables harvested for medical related variables. Throughout time it has been used as treatments for quite a few illnesses for example blood disorders, joint pain, kidney troubles, snakebites in addition to edema. During the olden days of Rome and Greek, the globe artichoke was used as an aphrodisiac regarding sexual well-being and consequently, occasionally set aside just for men to eat. During these times it was in addition thought to be a helpful benefit to the digestive system and it was only for the privileged elite.`