A hot tasty dip that is the perfect blend of artichoke hearts and roasted red peppers. This can be made a day or two ahead of time and popped in the
oven 1/2 hour before the guests arrive.
Frozen and canned vegetables should only be purchased when bearing proper certification. Uncertified frozen varieties such as artichokes, cauliflower, broccoli, asparagus and spinach are most difficult to check thoroughly. They are therefore not recommended.
Fresh artichokes: The solid artichoke bottom, not surrounded by any leaves, may be used without any inspection. However, it should be rinsed prior to using. the leaves or tips f the artichoke tends to be heavily infested with both aphids and thrips. These insects penetrate deeply between the thick leaves, which provide them with food and shelter. Thus, insects may even be found between the innermost layers of leaves around the heart. Please check “Special Instructions” below for insect inspection.
2 tablespoons butter
2 leeks, diced
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
3/4 to 1 cup freshly grated Parmesan cheese
3 to 4 tablespoons mayonnaise
Preheat oven to 350. Melt butter in a saucepan over medium heat. Saute the diced leek until tender. Remove the leeks from the heat and stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8×8 inch baking dish. Bake for 30 minutes in the preheated oven, or until bubbly and lightly brown.
Artichokes and Insect Infestation Inspection:
Fresh artichokes may be prepared for use in one of the following ways:
1. If the artichoke leaves are desired, then: After cooking the artichoke, pull away each leaf and examine it for small green aphids or gray/black thrips. Pay careful attention to the stem of the leaf (i.e., where the leaf
was connected to the solid base).
2. If the heart of the artichoke is desired, then: The artichoke leaves that wrap around the heart of the artichoke should be spread apart, making space between each leaf. Carefully examine between the leaves. If there is no sign of insect infestation, the artichoke heart may be used after a thorough washing.
Due to the difficulty involved in checking and cleaning artichoke hearts, they are not presently allowed in OU restaurants unless nearly all the leaves have been removed.
3. The solid artichoke bottom, not surrounded by any leaves, may be used without any inspection. However, they should be rinsed prior to using.
Please note: Uncertified canned or jarred artichokes may present more than one Kashruth concern. They may not be used even if one were to check them scrupulously for insects.