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Artichoke Tomato Dip

You know how addictive the ever-popular spinach artichoke dip can be. But have you ever tried a variation on that classic appetizer? This recipe for Artichoke Tomato Dip may just take the number one place in your heart when it comes to delicious dip recipes. Made with artichokes, onion, tomato, garlic, thyme, lemon and more, this is one of those outstanding party appetizer recipes that's always a hit, no matter the crowd. Make this yummy artichoke dip for your next get-together and it's sure to disappear in minutes!


Preparation Time15 min

Cooking Time1 hr


  • 1 tablespoon sea salt
  • 10 artichokes
  • 2 lemons, each cut in half
  • 1 tablespoon whole black peppercorn
  • 3 tablespoons olive oil
  • 3 yellow onions, chopped
  • 12 cloves garlic, thinly sliced
  • 3 pounds tomatoes (approximately 12 medium sized tomatoes), chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh thyme leaves
  • salt and cracked black pepper, to taste


  1. Trim off the artichoke stems and discard the tough outer leaves that grow at the base of the artichoke. With a pair of kitchen shears, cut off about 1 inch of the top of the artichoke and then clip off the top of each sharp point on the rest of the leaves.

  2. Cook the artichokes in a large stockpot. Fill it halfway with water and add the sea salt, lemon and peppercorns. Bring the water to a boil over medium heat. Reduce the heat to simmer and cook until the artichokes are tender. This should take about 30 to 45 minutes depending on the size of the artichokes. Turn the artichokes over from time to time to make sure they all get cooked thoroughly. Once cooked, remove them with a slotted spoon and let cool.

  3. While you are cooking the artichokes, heat the olive oil in a saute pan over medium heat. Add the onions and garlic and saute until they are soft and golden in color. Make sure you stir the mixture often.

  4. Add the tomatoes and cook for at least 15 minutes or until the tomatoes begin to get soft and mushy. Then, stir in the tomato paste and thyme reducing the heat to low.

  5. Once artichokes are cooled, quarter them and cut out the hearts. Scrape the hearts clean of the little hairs and discard. Dice the hearts and add to the tomato mixture. Season with salt and pepper.

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