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Artichokes With Sour Cream Ham Dip

Magical.Palate's picture
  Artichokes 4 Medium (4 Inches In Diameter)
  Olive oil/Salad oil 2 Tablespoon
  Sour cream 1⁄2 Pint
  Mayonnaise 1⁄2 Cup (8 tbs)
  Minced onion 2 Tablespoon
  Worcestershire 1⁄4 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Sliced cooked ham 4 Ounce, minced (1 Package)
  Parsley sprigs 4

Prepare and boil artichokes but add olive oil to cooking water.
When stem ends are fork tender, drain artichokes.
Let cool slightly, then pull out center leaves.
Using a spoon, scrape out fuzzy centers.
Cool, wrap, and refrigerate artichokes for 1 hour or until next day.
Meanwhile, in a bowl, stir together sour cream, mayonnaise, onion, Worcestershire, garlic salt, and all but 2 tablespoons of the ham.
Save remaining ham for garnish.
Cover and chill for at least 1 hour.
To serve, place artichokes on individual plates.
Fan out leaves from heart like petals of a flower.
Spoon sour cream mixture into center.
Garnish with remaining ham and parsley.
Use leaves as scoopers, but serve with forks for eating artichoke hearts.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2034 Calories from Fat 1487

% Daily Value*

Total Fat 167 g256.8%

Saturated Fat 39.8 g199.2%

Trans Fat 0 g

Cholesterol 203.4 mg67.8%

Sodium 1651.9 mg68.8%

Total Carbohydrates 100 g33.3%

Dietary Fiber 31.5 g125.9%

Sugars 14.3 g

Protein 43 g85.6%

Vitamin A 37.1% Vitamin C 127.4%

Calcium 52.7% Iron 46.4%

*Based on a 2000 Calorie diet

1 Comment

Myrna Goff's picture
Artichokes With Sour Cream Ham Dip Recipe