2 cups fresh cilantro
2 garlic cloves
¼ cup olive oil
1 TSP lime juice
3 TBSP Sour cream
3 TBSP Kewpie (Japanese Mayo) or Mayo
¾ tsp honey
¾ tsp salt

Put all into a blender. Store in frig several hours before serving.

1 fresh Artichoke

Cup off the top of the artichoke, then cut the spiky tips off each leaf. Cut the stem leaving an inch of the stem. Rinse the artichoke under cold water. In a large pan fill with water and boil 30 to 40 minutes. Or you can steam it for 30 to 40 minutes. It is done when the leaves pull easily from the stem.

Cut off the stem flush with the artichoke. Pull a leaf, dip in the cilantro dressing, and eat. When the leaves are eaten, remove the choke (the fine, fuzzy hairlike filaments on top of the heart) with a spoon. The heart will remain. Cut the heart into squares and dip in the dressing and eat.

As of 4/20/24