Artichoke Autumn Gluten free Healthy Lunch

Cooked artichokes with almond dip

Not so long ago, I wrote a user’s manual for artichoke, along with words of admiration for this wonderful veggie. You can find it here and read about artichokes nutrition values, what is good companion for them etc. You can also find a step by step instructions how to prepare, cook and eat them.

I love the taste of cooked artichokes and the meaty structure of the pulp. I could eat cooked artichokes with no additions. But that doesn’t stop me from making a delicious dip! And now I have a dilemma, what tastes better? My beloved artichokes or amazing, cottage cheese-like almond dip. Hard to say! You have to try this combination and get back with your opinion what taste the best: artichokes, dip or maybe the whole dish together.



3 artichokes (about 120g each)

1 cup silvered almonds (100g)

1/2 cup vegetable milk
1 tbsp red wine vinegar
2 cloves garlic
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp chopped chives(10g)


Prep and cook artichokes like in this post.

All dip ingredients (except chives) blend until smooth but with few lumps. Add chopped chives, season with salt and pepper.

Eat cooked artichokes like here, dipping in the almond sauce. First the big leaves, then the whole small and soft, and at the end the heart. Remember not to eat the chokes


Nutrition info:

1 artichkoe= 1 serving of dip:

317 calories
protien: 12g; fat: 22g; carbohydrates: 23g; fibre: 14g
iron: 2,7mg; calcium: 156mg, zinc: 1,6mg