This dip is amazing! I originally planned on pairing steamed artichokes with garlic aioli but as I was making the aioli, visions of bacon and spinach began dancing in my mind. These two ingredients really give this aioli a “wow” factor
INGREDIENTS
- 1 recipe Basic Aioli (page 16)
- 5 cloves garlic, finely chopped
- ½ cup finely chopped spinach
- ¼ cup chopped onion
- 2 pieces cooked bacon, chopped
- 1 fresh artichoke
- 1 teaspoon sea salt
DIP DIRECTIONS
- 1 In a mixing bowl, combine Basic Aioli with the garlic, spinach, onion
- and bacon. Adjust for taste. Store in the fridge.
ARTICHOKES
- Trim the tips off the artichoke (optional).
- Bring about a ½ inch of water to a boil in a pot deep enough to hold the artichoke standing up. Add the salt to the water.
- Place the artichoke in the salted boiling water and cover the pot with a lid. Reduce the heat to maintain a steady simmer and cook for 20 minutes.
- The artichoke is done when you can easily pull off a leaf. If this is too difficult, continue cooking, checking for doneness every 5 minutes. Depending on the size of your artichoke, this may take up to 40 minutes.
