In this tasty appetizer, I pair moringa–which is loaded with protein, calcium, iron, vitamins A and C, and potassium–with artichokes, which add lutein and fiber. I like to steam the artichokes first and finish them on the grill, but you can omit this step to save time. Add other grilled vegetables such as red bell peppers, zucchini, and asparagus to expand on this delicious party food.
2-3 Tbs. olive oil
1 cup olive oil mayonnaise
1 Tbs. finely chopped red onion
1 Tbs. finely chopped sweet pickles or sweet pickle relish
½ cup fresh moringa leaves or 1 tsp. moringa powder dissolved in 1 Tbs. warm water
Sea salt and ground pepper to taste
1. Preheat grill. Cut each steamed artichoke in half and remove the choke.
2. Brush each artichoke half with olive oil and grill over medium heat, cut side down, for 2 minutes. Set aside.
3. To make the moringa dip, combine the remaining ingredients in a small bowl and mix with a wooden spoon.