ARTICHOKE DIP Potato Boats

Am I the only Artichoke lover?? It’s in my top 3 veggie every summer! I love to create new recipes with the juicy flower.

Here I created a delicious dip that is great with basically everything and married perfectly with the roasted potatoes.

What’s your favorite artichoke recipe?

ARTICHOKE DIP Potato Boats

Serves 4-6 people

• 300g Tofu cream cheese (recipe in the comments)
• 100ml plant milk(I used cashews)
• 250g artichoke hearts, chopped (frozen or canned)
• 2 handfuls fresh spinach(optional)
• 1 shallot, chopped;
• 1-2 garlic cloves, minced
• 1-2 tbsp olive oil
• 1 Thyme stem
• Salt and pepper to taste
• 6 medium potatoes(or 10 small)

HOW TO:

1. Heat a frying pan with a drizzle of olive oil and fry the garlic and shallots for about 3 minutes;
2. Add the chopped artichokes and fry for 5 minutes;
3. Add the plant milk and cream cheese
4. Turn off the heat and add the vegan cream and plant milk, mixing well until completely incorporated;
5. Store it in the fridge until it’s time to use;
6. Pre-cook the potatoes in boiling water for about 10 minutes;
7. Cut each potato in half, place it in a baking tray and sprinkle some salt and olive oil;
8. Roast at 200°C for about 20/30 minutes;
9. Fill each potato halve with the artichoke dip and sprinkle some vegan parmesan on top if you wish.

Vegan Cream cheese

WHAT YOU WILL NEED:

Cream Cheese:

• 300g firm tofu
• 1 tbsp neutral coconut oil
• 1 tbsp olive oil
• 1-2 tbsp nutritional yeast
• 1 tsp mustard
• 1 tsp white miso paste
• ¼ teaspoon salt
• Juice from ½ lemon

HOW TO:

1. Blend all the ingredients together in a small food processor for about 1-2 minutes until it becomes a really smooth thick cream;
2. Store it in the fridge for about one week