This is a great party dip that is so easy to make. With the mild spinach-like flavor of Chinese violet (Asystasia gangetica), this is a great introductory dish for people who might be hesitant to try eating wild foods. It doesn’t matter if the artichokes are preserved in water or oil. Want more information about this delicious plant? Click here.
8 cups washed, loosely packed greens
2 cups artichoke hearts, quartered or halved
1 cup mayonnaise or vegenaise
2 teaspoons dijon mustard
1 tablespoon powdered garlic
1 teaspoon black pepper
splash of hot sauce
After harvesting and washing your greens, add them to boiling water. They only need to cook for one to two minutes. Then, quickly strain out the water and let them cool.
You can use a microplane to have a finely grated parmesan, as shown in the photo, use a regular grater, or purchase pre-shredded cheese.
Add all ingredients, except for cooked Chinese violet (Asystasia gangetica) greens, to a pot and cook on medium heat. Use the back of the spoon to mash the artichoke hearts. If you don’t want the mixture quite so chunky you could do a short pulse in a food processor, but I personally prefer chunky.
Squeeze out the liquid from your now cooled Chinese violet greens.
After a few minutes of simmering, stir in the Chinese violet greens.
Using two forks can be helpful, to separate the clump of cooked greens so they are spread evenly throughout your dip.
Serve as a dip with chips, crackers, or cut vegetables. It’s also delicious on top of pasta, soup, or spread on a sandwich. Of course you could add chopped parsley and red pepper on top before serving as well, or some edible flowers to garnish.