Grilled artichokes with artichoke-Parmigiano dip from Six Seasons: A New Way with Vegetables (page 70) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fbcd on May 27, 2022

    I loved the dip. For the rest, I find artichokes are just to much work to prepare, and not worth the effort. In future, I'll just make the dip using frozen artichoke hearts, and perhaps substitute yoghurt for half of the crème fraiche.

  • bernalgirl on May 21, 2021

    This is a fantastic spring dish. I made it for a big family meal grilling fresh artichokes and using frozen artichokes for the dip, which allowed me to scale the recipe more easily. It tasted like a Tuscan picnic, will definitely make this again.

  • jdjd99 on April 29, 2020

    The dip is delicious. I could have eaten the whole bowl with a spoon. My artichokes must have been larger the ones SheilaS had, because ours turned out quite chunky. It is a lot of work, however. I would maybe make this again for a small dinner party.

  • SheilaS on September 28, 2018

    Perhaps the artichokes I used were smaller than the recipe intended but my dip turned out to be mostly lemony crème fraîche, at least when compared with the photo in the book, even after I added a bunch of marinated artichokes to bulk it up. Still, it's a fresh and tasty dip. The grilled artichokes seemed like a lot of work. I'm glad I tried them but consistent with most recipes I've made that require prepping fresh artichokes, I won't bother to do it again.

  • Lepa on May 13, 2018

    We made this but misread the recipe and failed to precook the artichokes before grilling them so they didn't turn out well. We made the dip with canned artichokes and it was excellent slathered on grilled bread.

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