Artichokes With Sour Cream Ham Dip
|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|
|Garlic salt||1⁄4 Teaspoon|
|Sliced cooked ham||4 Ounce, minced (1 Package)|
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.