Artichoke Tomato Dip

Artichoke Tomato Dip is a new twist on an old theme. If you like the flavors of both tomatoes and artichokes, then wait until you combine them! This dip is even better if you grow your own tomatoes. Not a requirement, by any means, but it does have a noticeably fresher flavor with homegrown tomatoes.

If you don't grow them, you can always buy tomatoes still on the vine in your local grocery store. At least, most stores stock them that way in tomato season. Whatever type of tomato you use, you'll still enjoy the rustic, old country flavor in this dip.

Artichoke Tomato Dip works better with fresh artichokes and looks very pretty when you use the leaves for decoration. You can use frozen artichoke hearts - I've done it that way before. But the flavor changes a little. I like the fresh version better, even if it takes a tad bit more time.

What you'll need for Artichoke Tomato Dip:
- 1 Tbsp sea salt
- 10 artichokes
- 2 lemons (each cut in half)
- 1 Tbsp black peppercorn
- 3 Tbsp olive oil
- 4 yellow onions (chopped)
- 12 gloves garlic (thinly sliced)
- 3 lbs tomatoes (approximately 12 medium size - chopped)
- 2 Tbsp tomato paste
- 2 Tbsp fresh thyme leaves
- Sea salt and cracked black pepper (to taste)

You will need to cook the artichokes in a large stockpot. Fill it halfway with water and add the sea salt. Bring the water to a boil over medium heat.

Trim off the artichoke stems and discard the tough outer leaves that grow at the base of the artichoke. With a pair of kitchen shears, cut off about 1 inch of the top of the artichoke and then clip off the top of each sharp point on the rest of the leaves.

The secret to making Artichoke Tomato Dip is to rub the cut leaves with the lemon halves and then add the artichokes, lemon, and peppercorns to the pot of boiling water.

Reduce the heat to simmer and cook until the artichokes are tender. This should take about 30 to 45 minutes depending on the size of the artichokes.

Turn the artichokes over from time to time to make sure they all get cooked thoroughly. Once cooked, remove them with a slotted spoon to a cutting board and let cool.

While you are cooking the artichokes, heat the olive oil in a dutch oven over medium heat. Add the onions and garlic and sauté until they are soft and golden in color. Make sure you stir the mixture often.

Next, add the tomatoes and cook for at least 15 minutes or until the tomatoes begin to get soft and mushy. Then, stir in the tomato paste and thyme reducing the heat to low.

Back to the cooling artichokes. Quarter them and cut out the hearts (doesn't that sound so medievil?) Scrape out the hearts clean of the little hairs and discard. Dice the hearts and add to the tomato mixture. This is where you would season it with salt and pepper to taste.

Arrange the Artichoke Tomato Dip in a pretty bowl and place on a platter. You can surround the bowl with the reserved quartered artichokes. So delicious!

Serve this dip with the leaves of the artichoke as well as a sliced french baguette.

This recipe makes about 4 cups.

For more delicious ideas, visit my Chip Dip Recipes page.

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