A favorite appetizer at a restaurant and now you can make this at home super cheap! Artichoke dip is so fun for a creamy topping on your pan-roasted artichokes, and this red pepper creamy dipping sauce is the best for a luscious taste.

For the Artichokes:
10 baby artichokes – 1 lemon
4 cloves of garlic – very finely chopped
2 tablespoons fresh parsley – very finely chopped
Extra virgin olive oil – Salt & pepper
Clean the artichokes by removing the outer leaves until you reach the yellow light green part of the artichoke. Cut the top part of the leaves (about 3/4 inch), trim about 1/4 inch of the stem and peel the stem.
Cut the artichoke in half and place them in a bowl of water in which you have squeezed the juice of one lemon. Clean all artichokes and keep them in water for about 10 mins.
Put a very light coat of EV olive oil in a cast-iron pan and let it get very hot. Coat each piece of artichoke with a very thin film of EV olive oil and put them in the pan facing down. Cook them for about 5-6 mins. or until they begin to turn brown.
Turn them over and cook them for about 7 mins. Put all the artichokes in a platter facing up. In a bowl, put 5 Tbs of EV olive oil and add the garlic and parsley.

Mix well and with a teaspoon spread over each artichoke.
Sprinkle with salt and fresh black pepper.

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