Artichokes with garlic dip àl a Kimberly

I have to admit, this recipe is one of my favorite dishes in the whole world. I’m a big artichoke kinda girl. For years it was the go-to meal on my birthday..long warm summer evenings in July, a delicious dip enjoyed with family and friends. I'm a huge advocate for DIY meals, there is nothing better than enjoying a lively, a little bit chaotic, but vibrant meal with good friends, lots of dips and condiments, wraps and other items...rolling spring rolls at the table...fondue...tacos..and of course artichokes. It gets a bit messy but who cares. Back then, my mom would prepare the artichokes and I had somewhat an Idea how it is done but wasn’t really involved. The thought of preparing a delicious dish using artichokes intimated me for some reason. I call it the lobster for vegetarians..a lot of shells and cracking and sucking and not that much meat but when you manage to make your way to the flesh, the heart of the artichoke, it’s one or two bites of utter indulgence. Long story short, I was biking home from work the other day chatting with my BFF Kimbi on the phone, asking her if she had any great recipes to share. She started describing this artichoke dish she had made. I’m not sure if it was the inclining road or her raving about the flavors of the dish that made me drool. Anyways, long story short. I replicated the dish, so simple, so divine, you have to try it. All credits to Kimbi. 


Cynara scolymus, that's the pretty Latin name of the thistle-like plant, whose edible flour is our beloved globe artichoke. Way back, ancient Greek considered artichokes more esteemed than other veggies, you could call them the Kings & Queens of the vegetable kingdom which were sold at a higher price than garden veggies. How fancy, right! All this for a good reason, artichokes are an excellent source of dietary fiber, magnesium, and the trace mineral chromium. Further nutrients such as vitamin C, folic acid, B vitamins, manganese, vitamin A, potassium are included. The interesting thing about artichokes is, that the occurring carbohydrate is inulin, a polysaccharide that is handled by the body differently than other sugars and thus diabetes-friendly. Another veg that supports Hippocrate's wise words "let food be thy medicine and medicine be thy food". 

Artichokes with garlic dip àl a Kimberly

serves 2

2 Artichokes

16 garlic cloves (yes, that’s not a typo)

olive oil

1 organic lemon

cheese of your choice (optional)

fresh thyme

fresh oregano (optional) 


salt pepper

chili flakes


I served it with:

fresh bread, carrot mint salad, tofu feta (Erin Ireland’s recipe)


open this link and listen to my talented friend! 

Preheat oven to 400 F

Cut off the bottom part of the stem and top bits of bigger leaves. Cut artichoke in half and place in a pot of cool lemon water if you are still getting other things ready

When everything is ready to take artichokes and cut out the “choke” aka hairy part. Leave its heart where it is…obvi! 

Place artichokes in a baking dish and add  garlic  (4 whole cloves in each half), thyme, drizzle olive oil, salt pepper and add a slice of lemon each 

Wrap each artichoke half individually in foil or parchment paper and place up-side down (filled open side down) in oven

Bake for about 45 minutes

Take them out, unwrap, and scoop the filling (garlic, lemon, thyme) into a bowl or blender, add more olive oil, some chilli flakes, salt and pepper, and blend until smooth, or squish with a fork until everything comes together, transfer into a small bowl and serve as a dip

plate artichokes halves on a nice wooden board or place 

drizzle with more olive oil and add a bit of freshly grated parmesan or gruyere.