Makes 2 servings

Ingredients:

• 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

Method:

• 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

Serve:

• 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