Artichoke and Lemon Dip

• 2 # artichokes (4 – 5 lg. or 8 – 10 small)
• 1 t. chopped garlic
• 2 t. lemon juice
• 1 t. lemon zest
• 2 t. fresh thyme, chopped
• 1/3 c.extra virgin olive oil
• salt and pepper to taste
• Optional Toppings:  Capers, Diced tomatoes, Course chopped olives, toasted pine nuts

Prep the artichokes by cutting off the tops, trimming the bottoms and any browning on the stems. Peel off the outer bottom leaves. Place the artichokes in a medium saucepan and submerge them with cold water.  Squeeze ½ lemon into the water to stop the browning.  To keep the artichokes submerged you may have to use a smaller pot or plate on top of the artichokes.

Bring the artichokes to a boil and reduce the flame to a medium-low. Continue cooking for 15 – 18 minutes. Cut one artichoke in half and test the center with a thin knife. If soft, drain the artichokes and rinse with cold water. Let cool.

Trim any tougher outer leaves. Remove the choke. Place the artichokes in the food processor along with the garlic and lemon juice. Puree, adding ¼ c. of olive oil to make it as smooth as possible. Transfer the puree to a food mill^* fitted with the courser blade resting over a bowl. Stir and process the artichoke puree to remove the stringy matter. Add the remaining lemon zest, fresh thyme, olive oil, salt and pepper to taste. Chill before serving.

*If you don’t have a food mill, you can use a large mesh strainer and mash the puree through it.