Am I the only Artichoke lover?? It’s in my top 3 veggie every summer! I love to create new recipes with the juicy flower.

Here I created a delicious dip that is great with basically everything and married perfectly with the roasted potatoes.

What’s your favorite artichoke recipe?


Serves 4-6 people

  • 300g Tofu cream cheese (recipe in the comments)
  • 100ml plant milk(I used cashews)
  • 250g artichoke hearts, chopped (frozen or canned)
  • 2 handfuls fresh spinach(optional)
  • 1 shallot, chopped;
  • 1-2 garlic cloves, minced
  • 1-2 tbsp olive oil
  • 1 Thyme stem
  • Salt and pepper to taste
  • 6 medium potatoes(or 10 small)




  1. Heat a frying pan with a drizzle of olive oil and fry the garlic and shallots for about 3 minutes;
  2. Add the chopped artichokes and fry for 5 minutes;
  3. Add the plant milk and cream cheese
  4. Turn off the heat and add the vegan cream and plant milk, mixing well until completely incorporated;
  5. Store it in the fridge until it’s time to use;
  6. Pre-cook the potatoes in boiling water for about 10 minutes;
  7. Cut each potato in half, place it in a baking tray and sprinkle some salt and olive oil;
  8. Roast at 200°C for about 20/30 minutes;
  9. Fill each potato halve with the artichoke dip and sprinkle some vegan parmesan on top if you wish.

Vegan Cream cheese


Cream Cheese:

  • 300g firm tofu
  • 1 tbsp neutral coconut oil
  • 1 tbsp olive oil
  • 1-2 tbsp nutritional yeast
  • 1 tsp mustard
  • 1 tsp white miso paste
  • ¼ teaspoon salt
  • Juice from ½ lemon


  1. Blend all the ingredients together in a small food processor for about 1-2 minutes until it becomes a really smooth thick cream;
  2. Store it in the fridge for about one week

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