Ingredients
1 1/2 oz 340ml jr artichokes drained
10 oz bag spinach
3/4 cup mayonnaise
3 tbsp lemon juice
1/2 tsp grated lemon rind
1 each tabasco to taste
1 each salt and pepperr
Directions
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze
dry and chop in food processor. Add chopped artichoke hearts and
remaining ingredients and process just until blended. Prepare a day
in advance. Serve with vegetable sticks. Yield 2
1/2 cups.
Servings: 1 servings
Artichoke Spinach Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Spinach; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into antiquity, certainly as far back as the ancient Egyptians, and potentially, even further back. In practice though, sadly, these old cook books were just simple hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into appetizers, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the early Romans were skilled in the use of a wide range of spices, including many that are still in use today such as basil, fennel and dill. Closer to modern times, there were two interesting books which date from the fourteenth century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals prepared by the cooks of the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy lands, including spices like basil and rosemary. The introduction of these new tastes led to a surge in recipe books, many of which still exist in private cookery archives. During the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve the most exotic meals, and consequentially the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s that cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, testing, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery books were in high demand, mostly due to better eduction, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Artichoke Spinach Dip recipe.
