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Chilled Artichoke With Basil Sauce

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“I found this recipe in a stack of miscellaneous recipes I had laying around. It sounds delicious. Let me know what you think!”
2hrs 35mins

Ingredients Nutrition


  1. To steam the artichoke: wash the artichoke under cold, running water. Trim the end of the stem to 1 inch. ( the stem is an extension of the artichoke heart and is edible!). Trim the top of the artichoke by cutting off 1/4 of the top (about an inch) and discard. Then, arrange artichokes in a steamer insert or basket in a pot deep enough to keep artichokes above water. Cover and steam over rapid-boiling water (making sure to maintain the water level), until artichokes are tender. Depending on size and quantity of artichokes, steaming time can range from 30 to 50 minutes; lift out carefully and drain. Chill until ready to eat or serve warm.
  2. While artichokes are steaming: Place all ingredients except bell pepper and artichokes in blender or food processor. Cover and blend until smooth. Remove from blender; stir in bell pepper. Cover and refrigerate 2 hours.
  3. Remove leaved from artichokes and arrange them on serving platter. Place 1 teaspoons of sauce on each leaf, or place the bowl of dip in center of leaves. Serve.

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