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Artichokes with Zesty Blue Cheese Dip

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plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

4 medium (about 8 oz. each) artichokes
Water
1/2 teaspoon salt
1/2 cup mayonnaise
1/2 cup finely chopped fresh mushrooms
2 tablespoons minced green onions and tops
1 tablespoon crumbled blue cheese
2 teaspoons Kikkoman Less Sodium Soy Sauce
Grated peel and juice of 1/2 fresh lemon

directions

  1. To prepare artichokes, slice 1 inch off tops; discard. Cut off stems even with base; remove small outer leaves. Trim off sharp leaf tips (about 1/2 inch) with kitchen shears or paring knife. Rinse artichokes under cold water. (To prevent darkening, rub lemon half on cut edges of artichokes.)
  2. Arrange artichokes upright in saucepan. Add water to depth of 2 inches; add salt. Bring water to boil; reduce heat and simmer, covered, 25 to 30 minutes, or until leaves pull out easily.
  3. Meanwhile, combine mayonnaise, mushrooms, green onions, blue cheese, less sodium soy sauce, lemon juice and peel; chill.
  4. Drain artichokes; cool enough to handle. Gently spread open center leaves; remove choke (fuzzy) portion from center with spoon.
  5. To serve, spoon about 1/4 cup blue cheese mixture into center of each artichoke.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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