The artichoke can be served as an appetizer or as a light meal all by itself. The fats make this paleo artichoke and dijon dip recipe a satisfying and healthy meal, which is full of fiber. Honestly you just cannot go wrong when it comes to the artichoke once you learn how to prepare this interesting and tasty flower bud before it comes into bloom. May I suggest pairing it with my flavorful Halibut Ceviche or my slightly spicier Cajun’s Choice Shrimp Recipe.
The globe artichoke is a relation of the tuber-like Jerusalem artichoke. Unknown to many, it is the bud of a large member of the thistle family. The delicate ends of the leaves and the base (called the “heart”) of the bud are both edible, yet the tough outside leaves and the furry and pokey like center “choke” are not. Globe artichokes are available all year round, yet are best June through to November.
This steamed (and oven finished) large Globe Artichoke recipe idea is straight from the heart of London – OMG. This recipe is originally from London Chef Olivier Esciber, a delightful large-smiled French chef I had the lovely opportunity to meet and sit at his table with while in Chelsea, London! My latest artichoke version is now simplified and still maintains his 100% incredible French flair. Yes, he is French influenced and those flavors are imbued in his very own recipes throughout London.
This micronutrient dense, potentially vegetarian and healthy dish comes with my version of a dijon dip; very light and creamy, yet just the right tang to not overbear the artichoke and leave you wanting more, more and even more. To round out your meal, you may afterwards want to enjoy my paleo ambrosia fruit recipe.
Please note, I encourage you to make your own healthy paleo mayonnaise (many recipes online) as I have yet to find a truly healthy version for sale in even the finest of health food stores that will last more than a week, and does not cost over $10 a jar.
As always, do email me with any questions or ideas. Enjoy!
The artichoke can be served as an appetizer or as a light meal all by itself. The fats make this a satisfying and healthy meal, which is full of fiber. Honestly you just cannot go wrong when it comes to the artichoke once you learn how to prepare this interesting and tasty flower bud before it comes into bloom.
- Per 1 large artichoke
- 1 tablespoon olive oil
- Sea salt
- Creamy Dijon Dip:
- ¾ cup homemade mayonnaise
- 1 tablespoon fresh grass fed cream
- 3–4 flat tablespoons fresh dijon
- 1 tablespoon ghee butter or homemade clarified butter
- OPTIONAL: Fresh tarragon
- OPTIONAL: 1 teaspoon of lemon
- White pepper to taste
- Preheat oven to 400F degrees.
- Steam the artichokes in a large bowl. Clean and chill slightly. Cut stems, remove the gentle leaves being sure to leave the delicious “meat” intact, and next clean the hearts.
- Place the heart in the middle of the plate and display the leaves as a bloomed flower.
- Drizzle very lightly with olive oil, being sure some goes on the heart.
- Pinch of sea salt over the lot.
- Place in preheated oven a good 7 minutes to slightly crisp and warm.
- Creamy Dijon Dip:
- Heat all but mayonnaise on stovetop in small pan.
- Remove from heat.
- Add the mayonnaise and incorporate all.
Add more cream to thin as desired, but the above should be enough!
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.