Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
- 2 globe artichokes, or substitute 8 baby artichokes, cooked (see note)
- 2 tablespoons olive oil
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme
- Pinch of sea salt
- 1 tablespoon lemon juice
- 1 tablespoon chopped Italian parsley
Heat olive oil over medium heat. Add shallots and garlic, and cook until soft, about 5 minutes.
Add chopped thyme, cook one minute, and add artichoke flesh along with sea salt. Sauté one minute and remove from heat, Cool slightly.
Place artichokes in the bowl of a food processor along with lemon juice. Pulse until the mixture becomes a chunky-creamy paste. If the spread seems too dry, add a bit of vegetable broth or olive oil to loosen it.
Serve room temperature, chilled, or warm.
NOTE: If you do not know how to prepare them, see the Italian food guide’s video “How to Cook Artichokes”.
Copyright 2009 by Jen Hoy