ARTICHOKE WITH DILL CREAM SAUCE

[FOR THE ARTICHOKES]

Artichokes are a new found friend for me. I am actually going to try growing them in my own garden, although my guess is we will not have a long enough season. But hey! It's worth a shot!

I love artichoke hearts in pasta, frittatas, on pizza and in anything else I can sneak them into. Although the standard oil soaked hearts are tasty they are also heavy in the fat and should be used in small amounts. In response to that, I thought this time I would try my hand at cooking [and eating] the whole thing without the heavy oils. It's actually extremely simple and surprisingly delicious!


[FOR THE ARTICHOKES]

2 medium sized artichokes
1 tbsp. lemon juice or the juice of 1/2 a lemon

Cut stem off artichokes, leaving 1/2 inch or less. Cut off about 1/3 of the top. Place the artichokes in a medium size pot of water and bring to boil. Cover and reduce heat [you should have gentle simmer]. Cook for 40 - 60 minutes or until the leaves easily pull off [test a leaf at 30 - 45 minutes]. Strain water, cool slightly, and serve with dill cream sauce.

[DILL CREAM SAUCE]

3/4 c. cashew cream

2 - 3 tsp. lemon juice

1/2 tsp. salt

2 tsp. dried mint (or 1 tbsp. fresh mint, chopped)

1 tsp. dried chives (or 2 tsp. fresh)

1/2 tsp. garlic powder (or 1 - 2 cloves, to taste)

1 tsp. olive oil

1 - 2 tsp. dried dill (or 1 tbsp. fresh)

Combine all in food processor or blender and mix on high until well blended and creamy. Refrigerate 30 minutes and serve with steamed artichokes.