This Parmesan Lemon Thyme Dip is a super yummy dip that I love to make for dipping steamed artichoke leaves in. If you’ve never made a steamed artichoke it’s easy to do, you just need a bit of time, see the bottom of the recipe for directions on that.
I’ve often make this dish on a holiday or special celebration night, and pair it with crab legs or a tenderloin steak. But it can really go with anything, And it could be an appetizer too!
A little about the ingredients. Make sure you are buying clean ingredients. They really DO matter. Kasandrinos Olive Oil is 100% pure olive oil, that is organic, has no fillers, cold press, and unfiltered. This is a big deal, as many oils are adulterated. And due to international loop holes with labeling and ingredients, the cheap one your buying in the big box store may not be what you think it is.
The only mayonnaise I buy now is Primal Kitchen Avocado Mayo because it has clean ingredients. The cheaper a prepackaged food item is the cheaper the ingredients are. And, typically the more sugar and food chemicals there are in an item. Which also means, the more inflammatory to the body the food item is. So read labels, and shop at stores that do the work for you like coops, or health food stores.
I love the Sartori Parmesan cheese, it’s local to WI, and easy to find in my area. The flavor and quality are really exceptional. It’s become the only shredded parmesan I buy, nothing really stands up to it when I have tried other brands locally.
Redmonds Real Salt has the minerals we need. Table salt is not great for us, but a salt like Redmonds Real salt, a grey salt, or a clean pink salt all have important minerals we need and are often lacking. So if you haven’t done so already, upgrade your salt with one of these options.
Parmesan Lemon Thyme Dip for Artichokes Recipe
Equipment Needed:
Small sized bowl – These are my favorite stainless steel stackable bowls
Knife
Cutting board – these are my favorite from Epicurean, they last a long time, and are easy to clean up.
Parmesan Lemon Thyme Dip
3T Kasandrinos Olive Oil
1 Cup Primal Kitchen Avocado Mayo
1/2 tsp of Fresh Thyme
1 T Lemon juice
1/4 C Parmesan cheese – shredded
Redmonds Real Salt to taste
Pepper to taste
- Add mayo, lemon juice, fresh thyme, salt and pepper to the bowl.
- Mix with a fork, and stir thoroughly
- Add parmesan cheese, and stir once again, and it’s done!
- If you need some directions on how to make the artichokes keep reading.
Steamed Artichokes
- Trim the bottom of the artichoke.
- You can cut the tops of the leaves if you like, as they do have a small thorn on them, but I usually skip this step.
- Steam in a basket for about 75 minutes, or until the leaves easily pull off. I use a steam basket pan that sits inside/on top of an existing pan like this.
Eatting the artichoke leaves:
There is an art to this, as you don’t actually chew the leaves. You essentially scrape the meat off with your teeth. So the best way to do this, is to dip the leaf into the Parmesan Lemon Thyme Dip, and then scrape the leaf between your teeth.
Once you get to the center where the leaves don’t have much substance left, pull those leaves off, and you will see the thistle. Under the thistle is the artichoke heart which is super tender and yummy! Take a spoon, and gently scoop the thistle out, and discard it. Then you can access the heart, and at that. It’s best cut up into a few pieces. It will be super tender.
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