1/2 onion, chopped
3 - 4 cloves of garlic, chopped
1 heaping teaspoon of chopped fresh ginger
2 tablespoons extra virgin olive oil
2 tablespoons fat free ricotta
3/4 cup fat free sour cream
2 large artichokes, trimmed and steamed
Toss all of the oil, garlic, onion, herbs and seasonings (to taste) into a non-stick skillet and saute until darkly carmelized (well over 10 minutes). Allow these ingredients to cool. Mix the carmelized ingredients in with the chilled ricotta and sourcream in a bowl suitable for dipping, and serve.
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