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Artichokes with Walnut Skordalia

Artichokes with walnut skordalia is a delightful and nutritious Greek dish that showcases the bold flavors of garlic, walnuts, and tender artichokes. Traditionally enjoyed as a meze or appetizer, this dish is deeply rooted in Greek culinary heritage, offering a rich and creamy texture balanced by the earthy sweetness of artichokes. The walnut-based skordalia is a variation of the classic garlic dip, replacing potatoes or bread with walnuts for a nuttier, more complex flavor. Served with black olives and fresh dill, this dish is perfect for a light yet satisfying meal, especially during fasting periods or as part of a Mediterranean-inspired spread. Whether enjoyed on its own or alongside grilled vegetables and crusty bread, this recipe is a testament to the simplicity and elegance of Greek cuisine.

Starter | Greek | Dairy-Free | Egg-Free | Vegan | Vegetarian | Dip | Blender | Food Processor | Pot | Artichoke | Garlic | Walnut | Boiling | Quick
Time to complete

Prep

20min

Cook

15min

Wait

5min

Total

40min

Ingredients (Makes 4 servings)

Ingredients

  • 8 fresh artichokes
  • 2 tbsp (30 ml) lemon juice
  • 1 slice stale bread (preferably whole grain), crust removed
  • 1 cup (120 g) walnuts
  • 3 garlic cloves
  • 1 tbsp (15 ml) vinegar of choice
  • 3 tbsp (45 ml) olive oil
  • Salt, to taste

For Serving/Garnishing

  • Black olives
  • Chopped fresh dill
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 14
  • Protein: 4
  • Carbohydrates: 12
  • Fiber: 5
Directions

Preparing the Artichokes

  • 1. Trim the stems of each artichoke, removing any tough outer fibers. Peel away the outer leaves until you reach the tender inner layers. Slice off the top portion and use a spoon to remove the fuzzy choke from the center.

Preventing Oxidation

  • 2. Cut each cleaned artichoke in half and immediately place them in a bowl of water mixed with lemon juice to prevent discoloration.

Cooking the Artichokes

  • 3. Bring a pot of water to a boil and add the artichokes. Cook until tender, about 10-15 minutes. Season with salt, then allow them to cool slightly in the pot before removing with a slotted spoon.

Preparing the Walnut Skordalia

  • 4. Soak the bread in the warm artichoke cooking water until softened. In a blender or food processor, combine the walnuts, soaked bread, garlic, salt, vinegar, and olive oil. Blend until smooth and creamy. If the mixture is too thick, add a small amount of the artichoke cooking water to adjust consistency.

Serving

  • 5. Spread the walnut skordalia in the center of a serving platter. Arrange the cooked artichokes around the dip. Garnish with black olives and chopped fresh dill.
Cookix's Secrets

Alternative Cooking Method

  • Instead of boiling, steam the artichokes for a more concentrated flavor.

Alternative Ingredients

  • Substitute vinegar with lemon juice for a brighter acidity.

Alternative Proteins

  • Pair with grilled fish or roasted chickpeas for a more substantial meal.

Artichoke Preparation

  • Use a sharp knife to trim the artichokes efficiently. Keeping them in acidulated water prevents browning.

Bold Flavor Enhancements

  • Mix in a pinch of smoked paprika or ground cumin for a deeper flavor profile.

Complementary Flavor Pairings

  • Serve with grilled vegetables or a drizzle of extra virgin olive oil for added richness.

Flavor Balance

  • Start with a small amount of vinegar and salt, then adjust to taste.

Healthier Variation

  • Replace some of the walnuts with almonds for a lighter texture and milder flavor.

Regional Ingredient Substitutions

  • If fresh artichokes are unavailable, use canned or frozen artichoke hearts.

Seasonal Tweaks

  • In summer, add fresh mint or basil to the skordalia for a refreshing twist.

Skordalia Consistency

  • Adjust the thickness of the skordalia by adding more or less artichoke cooking water.