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Artichoke with Herb Dip

This delicious artichoke with herb dip is packed with antioxidants, phytonutrients and fiber and is a fun dish to enjoy with your loved ones.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 2 people


  • 2 artichokes
  • 1/2 cup Dill
  • 1/2 cup curly parsley
  • 1/2 cup Chives
  • 6 Tbsp extra virgin olive oil
  • 3 Tbsp white wine vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp pepper (omit pepper on the AIP)
  • 2 hardboiled eggs (omit eggs on the AIP)


  • Fill up a large pot with lightly salted water, cover with a lid and bring to a boil.
  • Wash the artichokes and cut the stems. You can also cut the top part with a knife and the leaves on the outside with scissors to remove the spiky part, but it is not necessary.
  • Add the artichokes to the boiling water, cover with a lid and reduce temperature to low. Simmer for about 35 minutes or until the outer leaves can easily be pulled out.
  • In the meantime prepare the dip. If you don't have hardboiled eggs on hand boil them now for 10 minutes, place them in ice-cold water, peel and cool off.
  • Wash the dill, parsley, and chives and mince finely. In a small bowl mix olive oil, vinegar and salt, and pepper.
  • If you have an egg slicer use it to slice the egg. Using a knife cut the egg into tiny cubes. Alternatively, use a knife for everything.
  • Mix the egg and the herbs into the sauce and blend.
  • Enjoy!