Artichoke with Vegetable Dip

Makes 2 servings


  • 2 fresh Globe artichokes
  • 1 large swede (~400 g)
  • 100 g sweet potato
  • 1 clove garlic
  • 1/2 cup parsley
  • 1/2 cup raw cashews
  • 100 ml rice bran oil
  • 2 Tblsp reserved water from steaming the vegetables
  • salt to taste


  • Preparing the artichoke:
  • Cut off the stem and trim each of the leaves about 1/2 cm down from the top end. You will have flat edged leaves
  • Trim 1 cm off the top of the artichokes
  • Steam for 45 minutes
  • Preparing the dip:
  • Peel the swede and sweet potato and cut into chunks
  • Steam them with the clove of garlic until tender
  • Add all the dip ingredients to a blender and whizz until smooth
  • Add reserved steaming water until the mixture in the consistency you prefer
  • Transfer to a serving bowl or storage container


  • With the steamed artichokes
  • Pull each leaf off the artichoke and dip it into the vegetable dip
  • Pull your teeth along the bottom, tender leaf edge for a mouthful of soft artichoke leaf and dip
  • Discard remaining leaf & continue till only the heart of the artichoke remains
  • Cover the heart in dip and consume
  • Use remaining dip with crackers, celery, green beans or carrot sticks
Alternate dip: See low Chemical, free from gluten & dairy recipes: Condiments:- Lupin Kibble Hummus

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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