Artichoke with Garlic Dip

For the artichoke with garlic dip, bring two large pots to a boil with water and a dash of vinegar. Remove the stems from the artichokes and cook over maximum heat for about 45 minutes. (The artichokes should be at least halfway submerged).

To make the garlic sauce, whisk the sour cream until smooth and stir in the pressed garlic, mayonnaise and salt. Thin with a dash of tap water if needed. Chill.

Once the artichokes are done, drain and serve with the garlic dip and a slice of baguette.

Note: The artichokes are done when the individual leaves can be pulled out very easily. Not only the artichoke heart is edible, but also the “meat” in the ends of the leaves!

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