Taramasalata with artichokes

1.Cut crusts from bread, soak bread in cold water 2 minutes. Drain, squeeze water from bread. Blend or process bread, tarama, onion, garlic and juice until creamy, with motor on, add oil in thin stream, process until combined.

2.Trim base of artichokes so they sit flat. Remove outer leaves; trim remaining leaves with scissors. Rinse artichokes, add to large saucepan of boiling water. Boil, uncovered, about 30 minutes or until hearts are tender; drain, rinse under cold water. Open artichokes; remove inner leaves and hairy choke with a teaspoon. Serve taramasalata in artichoke hearts, or as a dip with artichoke leaves and bread.