Okie Dokie Artichokie

The globe artichoke is a species of thistle cultivated as food and is native to the Mediterranean area.  There are early records of artichoke use as a food among the ancient Greeks and Romans.  The budding artichoke flower-head is a cluster of many budding small flowers on an edible base. 
In purchasing a fresh artichoke (December-February), choose one that feels firm and heavy with a healthy green color, compact center leaves and a look of freshness.  Wash thoroughly and slightly slice off the top, trim the stem but keep intact and snip off the thistles.  Gently open the petals slightly to allow spices and seasoning.   The artichoke can be baked, roasted or boiled.
The heart of the artichokes can be cooked and eaten, or used in herbal teas and liqueur. The total antioxidant capacity of the artichoke flower head is one of the highest among vegetables.  Studies have shown it aids in digestion, liver and gallbladder function and raises the ration of HDL to LDL.

Artichoke Dip

1 can (14 oz) artichoke hearts, drained, chopped

1 C Kraft Real Mayo

1 C Kraft Grated Parmesan Cheese

1 clove garlic, minced

Heat oven to 350 F.  Mix ingredients until blended. 

Spread onto bottom of 9 inch pie plate. 

 

Bake 20-25 minutes or until lightly browned.

Serve with pita bread triangles or your favorite crackers.