A = Ambergris and Artichokes

The first thing I would like to do is say thanks to the man who started A to Z and who is a blogger par excellence himself, Arlee Bird. Thank you so much Arlee, we bloggers are all grateful to you.

There was a story in the news last January about people finding Ambergris on the beach. Basically it is sperm whale vomit which has floated in the oceans for a long while and hardened whilst it hung around, eventually ending up on a beach. It’s worth a fortune to the perfume industry as it works as a stabiliser for perfumes. The piece found in January was worth €100,000 which is quite a nice chunk of change. Some people walking an Australian beach found a 32 lb. lump which was worth $295,000, not sure whether that was Australian currency or American. Oh to live near a beach. I remember, as a kid, hunting for amber on the British beaches, not ambergris though. Ambergris is nicknamed ‘floating gold’, one can see why.


I served this dip at a get together I had just before Christmas and one of my guests really went nuts on it. I think it is delicious too. I first got the recipe from Laila at a party we held quite a few years ago for all the Ontario cookery group who had met on the internet.

Artichoke Dip

Laila Svjeneks


1 cup (250 ml) mayonnaise
1 cup (250 ml) shredded mozzarella
1/2 cup (125 ml) freshly grated Parmesan cheese
1 Tbs (15 ml) grated onion
1/4 tsp (1 ml) hot sauce, or to taste
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
1 14-oz (390 g) can artichoke hearts, drained and chopped
Paprika to taste

Instructions: 
Combine the mayonnaise, mozzarella, Parmesan, onion, hot sauce, garlic, salt, and pepper in an electric blender or food processor and process until smooth. Add the artichokes and place in a small baking dish. Sprinkle with paprika and bake in a preheated 350F (180C) oven for 20 minutes, until bubbly. Serve warm with crackers or toasted pita bread triangles.
Serves 8 to 12.

Have a great day