Artichoke dressing from Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar (page 220) by Amy Chaplin

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bean cooking times: chickpeas; Daikon beet pickle with lime; Grain soaking and cooking times: quinoa

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

  • Eat Your Books

    See recipe for variations.

  • ricki on March 29, 2021

    This could be addictive! Used a 14-ounce can of artichoke hearts in brine; they seemed too fragile to soak, so I just drained them well. Even without added salt, it was saltier than I'd like, so next time look for a lower-sodium product. Two tablespoons of Meyer lemon juice and 3 of water gave a nice thick sauce for grain bowls. Add chopped herbs to serve--chives, tarragon, and/or chervil.

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