Submitted by: Tulkoff
The beautiful presentation of this artichoke dip is sure to wow your guests.
1 medium artichoke
1/2 cup Tulkoff Tiger Horseradish Sauce
1/2 tsp fresh lemon juice, plus more for dipping the artichoke
black pepper, to taste
1/4 cup freshly grated Parmesan cheese
Wash the artichoke under cold, running water. Pull off about 2 rows of lower petals and cut the bottom stem flush with the base. Cut off 1/2 inch of the pointed top of the artichoke. Trim tips of the remaining outer petals with scissors to remove thorns. Dip the artichoke lemon juice to keep from browning.
Steam or boil until tender - a petal should pull off easily - about 20 to 30 minutes. Meanwhile, combine the Tiger Sauce, lemon juice, pepper, and Parmesan cheese.
Once the artichoke has been given a chance to cool, spread its outer leaves apart, pulling out the petals covering the hairy choke and use a teaspoon to scrape out the choke. Stuff the hollowed out artichoke with the Parmesan dip.
To enjoy, pull off an artichoke petal and dip. Pull the petal between your teeth, scraping the length of the petal. Discard the inedible portion. The edible portion of the petals will become greater the closer you are to the center of the artichoke.