In making my Moroccan Oxtail Tajine I trimmed a bunch of artichokes down to their bases. This left we with a pile of leaves and stems that I was loathed to just throw away.
My mother, Claudia, raised me to not waste food. I feel like it is an absolute sin when, for example, a recipe for chicken stock has you boil a whole chicken with vegetables and then instructs you to throw away the “solids.” These are recipes written by people who have never been hungry a day in their lives. I simply cannot do that!
When you present a simple steamed artichoke each diner has the task of scraping the little “good bit” at the base of each leaf. Simply presenting a pile of steamed leaves struck me as lazy and not attractive. I would just have to do all of the scrapping myself and use the bits to make a dip.
Karl’s Moroccan Artichoke Dip
4 – 6 cups of leaves and stems (or 1 artichoke)
1 tsp. Karl’s Moroccan Spice blend
2 – 3 Tbs. Greek yogurt (I use fat free for Jan)
1 tsp. fresh lemon juice
4 – 5 pita breads
1. Discard the tough outer leaves and only use the choice leaves and stems of the cleaned artichokes.
Note: If you are going to make this dip by itself, you may use one whole artichoke.
2. Steam the artichoke bits for 20 minutes (until a knife inserted into one of the stems goes in easily).
3. Put the artichoke bits into cold water and then drain them thoroughly.
4. Scrape the “good bits” off each leaf (I use a grapefruit spoon with a serrated edge, but a knife would work). Use the tender inner leaves whole, cutting off only the thorn at the tip. Remove the tough stringy parts of the stems and use only the centers.
5. Place the bits in a blender and add the rest of the ingredients. Blend until smooth. If it seems too thick to you, add a little more yogurt, milk, or cream (depending on your diet).
6. Put the dip in a serving bowl and garnish with a pinch of paprika. Serve with quartered pita breads.