The cover of the Food & Wine section July 2 will feature recipes for a classic party food, dips, made modern with global flavors. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Artichoke Ceviche in Belgian Endive
A ceviche is a marinated dish that you may be more familiar with when made with fish or seafood. Here the lime juice is important both for its flavor and for its ability to keep the artichokes from turning brown when they are exposed to the air.
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1 lemon, sliced
Salt and pepper as needed
1 cup diced plum tomato
1/2 cup red onion julienne
1 scallion, split and sliced thinly on the diagonal
2 tablespoons chopped cilantro, or as needed
2 teaspoons minced garlic
1/2 teaspoon minced jalapeño, or to taste
2 tablespoons extra-virgin olive oil
1 tablespoon lime juice, or as needed
12 Belgian endive spears
Trim the stems, leaves and choke from the artichokes. Place the hearts in a small pot with enough water to generously cover. Add the lemon slices and salt to taste. Bring the water to a simmer over high heat. Reduce the heat to medium and simmer until the artichoke hearts are very tender, about 12 to 15 minutes. Cool the hearts and slice thinly or quarter.
Toss together the artichokes, tomato, red onion, scallion, cilantro, garlic, and jalapeño. Drizzle the olive oil and lime juice over the ceviche and season generously with salt and pepper. Toss until the ingredients are evenly coated. Cover the bowl and marinate the ceviche in the refrigerator for at least 2, up to 12 hours.
Taste the ceviche just before serving and season with additional cilantro, lime juice, coarsely ground black pepper, and salt to taste. Spoon the ceviche into endive spears and serve on a chilled platter or plates. Serves 4.
From: Vegetables by The Culinary Institute of America.