Print
This Whole30 Artichoke Platter is the perfect appetizer to bring to a potluck or barbecue this summer or any time of the year!

Whole30 Artichoke Platter


  • Author: Kelsey
Scale

Ingredients

  • 3 artichokes
  • 1 pound mini or regular bell peppers , seeds and stems removed
  • 4 Persian Cucumbers, Sliced at an angle
  • Dairy Free Pesto (recipe below)
  • Almond Curry Aioli (recipe below)
  • Lemon Garlic Ghee (recipe below)

Instructions

  • Prepare artichokes by slicing off most of the stalk, trimming the tip of the leaves off and slicing about and inch off the tip of the artichoke.  
  • Bring a large pot of water to a boil and add in artichokes stalk side down.  
  • Cover and boil for 20-25 minutes or until you can easily pull off a leaf (using tongs!).  
  • Dry off the artichokes a bit then arrange them on a large platter.
  • Place 3 small dipping bowls on the platter as well and fill them with the 3 sauces.  
  • Slice the bell peppers into strips and place them and the cucumber slices around the platter to fill in any empty space. (The fuller the prettier!)  Enjoy!