At our recent Ayurvedic Nutrition & Cooking Class (“The Amazing Basics”), we whipped up this Spinach Artichoke Dip to snack on while we prepared a fabulous whole food feast.
It started like this:
Photo: Katariina Fagering, Gypsy Love Cafe
Photo: Katariina Fagering, Gypsy Love Cafe
It was an intuitive, spontaneous creation, so there wasn’t a recipe for it in the Class Handouts. Turns out, though, it was one of the highlights of the day, and requests for the recipe having been coming in, so I wanted to share it with you here.
It’s an easy recipe if you use artichokes from a jar, as we did that day. Of course, that is a real cheat, a high offense to Ayurvedic principles that insist on “fresh, fresh, fresh!” So the next time I made it with artichokes from a friend’s garden, which is amazing. To think you are eating a flower.
If you want to make this from a garden-fresh artichoke, Mark Bittman shows you how to prepare it. Once prepped, let your hearts sit for an hour in a marinade of equal parts lemon juice and raw apple cider vinegar, 1 clove garlic minced, and a dash of pink salt.
Healthy Spinach Artichoke Dip
Click here for print version
1 c. Cashews, soaked (4 hours)
1 c. Marinated Artichoke Hearts
2-3 T Marinade
1 handful blanched Spinach
1-2 cloves Garlic, minced
1 Lemon, juiced
1 t Gluten-free Tamari
1 t Extra Virgin Olive Oil (EVOO)
Red Pepper Flakes or Cayenne Powder, to Taste
Optional: 1 t Nutritional Yeast for a cheesy flavor and a bit of Vitamin B12
Options: Fresh Basil, Oregano, Thyme, Himalayan Salt, fresh Cracked Black Pepper
Cook your spinach for 1 minute, then quickly put it into a bowl of ice water.
Drain the cashews, rinse well, and mix together with the garlic, artichokes and marinade in your blender. Squeeze the spinach dry, and add it to the mixture with the lemon and tamari. Process until it is a creamy consistency. Drizzle in the EVOO. Optionally, sprinkle in the nutritional yeast. Pulse three times for 1-2 seconds each.
Spoon into a serving bowl and garnish with red pepper. Serve with carrots, broccoli, spring onion, red, or orange pepper slices, and gluten-free crackers. Your heart, your liver, your kidneys, your friends, and your family will love you ~ because food, when it is natural, fresh, seasonal, and balanced with all six tastes, is always a love story!
~
A big thank you to all our Chefs for creating a sumptuous meal that day. Your commitment to food’s loving nourishment is epic!
Related articles
- Artichoke Love (Manger)
- Back to the Basics: How to Cook an Artichoke (hungryandfit.com)
- I Heart Artichokes (markbittman.com)
- Ayurvedic Perspectives on Artichokes (ayurvedicblogspot.com)
- The Benefits of Artichokes (KeralaAyurvedaBlog.com)
- Artichokes: How to Choose (latimesfood.com)
Sounds delicious! Can’t wait to try it. Thank you for sharing.
Linda
Thank you, Linda. It really is! Let us know if you make it and if you like it.
Sounds super yummy – I will make this tomorrow for our TM ladies luncheon along with your beautiful vernal potato salad. When you are using a fresh artichoke is one enough? Also what do you use to make the marinade? Thanks Laura.
Yes, 1 is enough. Marinade is given above. Thanks, Robyn. Hope the luncheon is divine. Jai Gurudev!
Oh – ok so the tamari, the OO, lemon garlic etc?
Jai Guru Dev
Thanks for the scoop on the marinade. I did make it for the luncheon today. Sort of my own variation. I used mostly cashews but didnt have enough so used almonds too. I used smoked paprika (more pitta friendly!) and it gave great flavor! I found I needed more olive oil to get the consistancy I wanted. I used 3 artichoke hearts – jarred in the end. I tried my cuisinart first. It tasted ok but was too griity so I put it into the vitamix added a bit of the extra OO and it was smooth and creamy. I served it with some GF crackers (my first processed food in two months!) and your gorgeous Vernal potato salad which has become a staple around here! Everyone loved both…I was late getting there so I could make the dip and everyone told me I can be late EVERY time as long as I bring it again! Sweet compliment…thanks so much.
Wonderful, Robyn. I am so glad it was a success. I am grateful, too, for your experience and added insight. Thank you!
Thanks honey. I love this including the first recipe for basic cooking of artichoke. At first I thought the basic was your writing but as I read, it didn’t sound like you so then I checked and realized it wasn’t. I love that if you get my meaning. It looks like a beautiful day at your place. Love, hugs, Momma
I love that, Mom: that we hear each other’s voices across time and space. You were my first teacher. In, of, all things. Thank you.
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Do you want to marinate raw artichokes, boiled, or sautéed? Mark B. Shows three different ways to prep an artichoke. So, i was wondering what this recipe calls for?
Thanks!
Actually any would work, but I like marinated. Thanks for that good question.