← All recipes

Artichoke Hors D'oeuvre with Sweet Anise and Chick Pea Dip

Make Artichoke Hors D'oeuvre with Sweet Anise and Chick Pea Dip at home with California Artichokes, Sweet Anise Bulb, Olive Oil, Lemon Juice, and Cooked Chick Peas. Serves 24. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 24
• 1 lb
• 3/4 cup
• 3/4 cup
• 2 cup
• 1 tsp
• 1/2 tsp
• 1/8 tsp

Method (preview)

1. 1

   Cut off stems and snap off first few small leaves.

2. 2

   Slice through tips, if desired.

3. 3

   Trim dark green from bottom.

4. 4

   Plunge into acidified water to prevent discoloration.

5. 5

   Cook by preferred method.

6. 6

   Drain.

7. 7

   Remove fuzzy center from bottom; set aside.

8. 8

   Trim sweet anise; slice thinly.

9. 9

   Combine olive oil and lemon juice in a non-reactive pan.

10. 10

    Braise sweet anise, tightly covered, over low heat, stirring occasionally, until very tender for about 30 minutes.

11. 11

    Arrange prepared artichoke bottoms on top of braising sweet anise.

12. 12

    Cover; heat artichokes through, about 5 to 10 minutes.

13. 13

    Add a tablespoon of water, as needed to keep food moist.

14. 14

    Remove artichoke bottoms from pan. Hold warm.

15. 15

    Serving Ideas: Fill center of cooked artichoke bottom with a few tablespoon

16. 16

    Nutr. Assoc.: 0