Artichoke with Lemon & Olive Oil Dip- ارضي شوكي بالحامض والزيت

Hello Everyone,
I have been lazy lately :( I guess the weather here in Germany has a lot to do with it. Snow and snow and nothing but snow! Low temperature and hardly any sun. That is effecting my mood and I didn't wanna let myself go and surrender to food. Therefore, I have decided to take it easy in the kitchen for a bit. At the same time I really don't wanna neglect the blog. Well, I have to reveal that I will be putting the content of the blog in a small book :) That is taking my time too. Yes, small, because I know how hard it is to travel with a lot of weight! Ok no more news about it until it's done ;))) Stay tuned!

Today, I've decided to make a simple healthy recipe, with hardly any calories. In Lebanon, this is considered as an appetizer and part of the mezze served in Lebanese restaurants. I personally can have this as a full meal. After I dip and eat the tip of the leaves of the artichoke, I clean the heart, put in in pita bread and dip it in the sauce and eat it.

1 artichoke per/person
A pot of water, add some salt in it and a lemon cut into wedges.

For the dip:
Juice of 1 lemon, 1 small mashed clove of garlic, 1/2 cup of olive oil and salt & pepper to taste.

Rinse the artichoke(s) well and place in the pot. Bring to a boil then reduce to medium-high and let it cook until done. It's cooked when it's soft to taste. Just grab one and taste it, or stick the tip of the knife in the lower part of the artichoke. When it's done, place the artichoke upside down in a strainer to drain the water, then serve with the dip.
To eat: Take one leave and dip it and eat the soft tip. When you get to the flower, clean all the pointy hair-like that covers the heart which is very nutritious and tasty.
You can also, cut the tips and spread the leaves and drizzle the dip or dressing and enjoy!


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Chicho said...

Hello, I landed on your blog by mistake, and I am loving it. I'm lebanese too and I live in France, I will be trying some of ur great lebanese recipes :)

tasteofbeirut said...

that used to be a favorite dish of mine! I have never eaten it as a sandwich 'arooss; great idea though!

Arlette said...

Hello Mag,
Glad you are back posting.

great post... Ardi Shouki is one of my favourit snack, and its so healthy for us..

MAG said...

Chicho, thanks for stopping by. I love your blog :)

Joumana, trust me the artichoke heart with pita bread and the dip is goooood!!!

Hi Arlette, thanks a lot :) you're right, very healthy and yummy!

Mom said...

such an easy and simple recipe but full of taste! i love artichoke!
and congratulations on the good news about your "small" recipe book. keep us posted :)

MAG said...

Summer!!!! How you've been? Thank you so much for your sweet comment :)

tasteofbeirut said...

Where are you? Buried in the snow?

Arlette said...


Where are you hiding... I miss your posting and great food.
Yalla , still suffering from the bad weather.. you will get used to it..inshallah

MAG said...

Joumana & Arlette,
You are both right. I was buried in the snow for a while, then I took off to Beirut :) and now I'm back. I really needed Mediterranean weather!

katty said...

The olive oil is great not only for the health but for the the skin too, because have many antioxidants properties.Some investigations say that can improve the sexual life of peoples who consume olive oil. Only in the cases when the problem is very advanced is necesary to buy viagra but is good take care of us when we have the tools.

The Phoenicians

"Upon the Tsurian sea the people live
Who style themselves Phoenicians...
These were the first great founders of the world --
Founders of cities and of mighty states --
Who showed a path through seas before unknown.
In the first ages, when the sons of men
Knew not which way to turn them, they assigned
To each his first department; they bestowed
Of land a portion and of sea a lot,
And sent each wandering tribe far off to share
A different soil and climate. Hence arose
The great diversity, so plainly seen,
'Mid nations widely severed."

-- Dyonysius of Susiana, A.D. 3
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