This chilled dip leans on tender artichoke hearts, bright lemon juice and zest, and a good hit of minced garlic for a punchy, savory base that never feels heavy. Coconut cream lends a silky, rich texture while turmeric and ginger add warmth and a subtle golden color throughout. A quick pulse in the food processor keeps some texture intact, so every scoop has bits of artichoke rather than a smooth purée. Fresh parsley and chives stirred in at the end brighten the whole thing up with a fresh, herby finish. Chilled for at least an hour, the flavors meld into something tangy, savory, and satisfying — perfect alongside crisp cucumber, carrots, or celery for dipping. It's an easy make-ahead option that fits naturally into a Mediterranean-style spread built around vegetables, herbs, and olive-oil-friendly flavors.
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Drain the artichoke hearts thoroughly and press them between paper towels until most of the moisture is removed — excess water will thin the dip.
Add the artichoke hearts, coconut cream, cassava flour, coconut aminos, apple cider vinegar, garlic, lemon juice, lemon zest, turmeric, ginger, and sea salt to a food processor. Pulse 8–10 times until the mixture is combined but still has some texture — small artichoke pieces should remain visible, not a smooth purée.
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