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Vegan Artichoke Dip

by Pantry Food Co. on May 09, 2021

Recipe from Pantry Chef Michael Magliano.

Fresh artichokes cut in half

Artichoke is the star of this Memorial Day Dip, serving as the base for the aoili dip and additionally playing the role of the dipping agent!

Of course, it wouldn't truly be a Pantry recipe without a functional ingredient twist so we've added nutritional yeast to this dip! Nutritional yeast is grown specifically for use in food and typically adds a nutty, cheesy or savory flavor into the recipe (depending on the brand you choose). The yeast is deactivated (killed with heat) so it is not live when you incorporate it into the dish, but it still provides many health benefits.

 

What is nutritional yeast made from? 

To make nutritional yeast, a yeast called Saccharomyces cerevisiae is cultured for several days, typically in glucose. Oftentimes, the glucose is derived from sugarcane or beet molasses. This specific kind of yeast is the same one used to brew beer and bake bread! 

What are the benefits of nutritional yeast? 

Nutritional yeast is a vegan product, so there are no animal products or byproducts in it! It’s commonly used to replace the cheesy flavor in many meals, though it has plenty of uses. Nutritional yeast is jam-packed with antioxidants, vitamins, and minerals - so it’s a good choice for someone seeking a vegan cheese swap.

Vegan Artichoke Dip Recipe

Serving Size: 1/4th recipe
Dose per serving: 3mg THC & 3 mg CBD

Ingredients

1 globe artichoke
2 tbsp evoo
2 cloves garlic
2 tbsp nutritional yeast
1 tsp smoked paprika
1/4 c vegan mayo
1 lemon- juiced, zested
1/2 tsp cayenne
2 tbsp Pantry evoo

 

Equipment

immersion blender/food processor
small bowl
staub or other heavyweight pot
rubber spatula
gloves
peeler
paring knife

steps:

  1. Prepare artichoke by cutting thorns from all leaves, removing the larger leaves and placing them in water
    CHEF'S TIP: add a squeeze of lemon (or a small amount of vinegar) to the water to prevent the artichoke from browning
  2. Peel the heart, remove the choke and cut it into eighths. Add pieces to the cool acid-water mixture.
  3. Simmer artichoke leaves in water for 8-10 minutes, until tender. Remove leaves from water and set aside on a plate.
  4. Simmer heart until soft, about 20 minutes.
  5. Using an immersion or other blender, puree heart. Then adding a small amount at a time, emulsify oil and seasonings into the blend to create the aioli.
  6. Place the finished aioli into ramekin and arrange the cooked leaves around bowl for dipping!
Bowl of vegan artichoke dip with artichokes and bread slices