Artichokes obtained recognition because they are about to be at their peak season during May (though available year-around). The magazine touted them because they supply heart-healthy fiber, folate, and antioxidants. It noted that in a medium cooked artichoke a person can obtain 41 percent of the daily goal for fiber that someone needs.
Great news, because I had an artichoke recipe I had been dying to try since I first saw it amidst a bunch of Superbowl-suggested recipes in February. It combined artichoke hearts, cooked shrimp, and garlic, along with mayo and shredded Parmesan cheese, for a warm dip that could be serve with veggies, pita bread, breadsticks, or chips. (We also learned that Warm Artichoke Shrimp Dip, from Southern Living, served up just as good cold—straight from the fridge. But on the early spring weekend day in which we sat on our deck near the lake and rested from our spring RV cleaning that I mentioned in yesterday’s blog, that warm dip with chips was mighty motivating.)
I certainly can understand how this recipe would be the star of the appetizer table if served at a gathering of friends. But it was a cozy conversation piece for just the two of us as well. Who would have ever thought that the humble artichoke was the source of all this healthy, delicious goodness?
Warm Artichoke Shrimp Dip
2 (14-ounce) cans artichoke hearts, rinsed thoroughly, drained, and chopped
1 cup freshly grated Parmesan cheese
3/4 cup lite mayonnaise
1/2 cup fine, dry whole-wheat breadcrumbs
2 garlic cloves, minced
2 tablespoons lemon juice
1/2 pound peeled, cooked shrimp, chopped
garnishes: lemon zest, peeled, cooked shrimp
In large saucepan combine artichoke hearts and next 5 ingredients. Cook over medium heat; stir often, 4 to 5 minutes or until mixture is thoroughly heated. Stir in shrimp. Transfer to a serving bowl. Garnish, if desired. Serve with pita crackers, breadsticks, chips, or veggies. Makes about 4 cups of dip. You can serve half the dip first and keep the remaining half warm in saucepan.