At the Brentwood farmer’s market on Sunday afternoon I bought a head of radicchio for just $1. I think they gave me the wrong price because any time I buy it in Whole Food’s it is at least 4 or 5 dollars a head. Anyway, here’s something I came up with for my Farmer’s Market Sunday lunch that would also be a very handy party appetizer that you can make in less than 5 minutes. Swear!
Radicchio leaves can be used as a low carb alternative to crackers, toast, or chips. Scoop some dip, tuna salad or chicken salad right in and eat it like a taco.
Artichokes are rich in manganese, which enhances thyroid function. Manganese helps the thyroid gland convert inactive thyroxine into active triiodothyronine, which boosts your metabolism and your mood.
Radicchilously Good Artichoke Olive Dip
Leaves of radicchio
1 can of artichoke hearts
1 jar of pitted kalamata olives
1 heaping tablespoon of queso fresco
Garlic powder to taste
Black pepper to taste
Simply empty all contents into a food processor. I don’t even have one so I dumped it into my blender and chopped it up. I don’t recommend using a blender, but it will do in a pinch. Blend. Plop a heaping tablespoon into a radicchio shell. Done!
Substitutions: any cheese like goat’s, parmesan, or feta would also taste great.