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Artichoke Spread Recipe


Artichoke Spread Recipe
Jody Hoy
Artichokes are members of the thistle family, and as such contain phytochemicals that benefit the liver, gallbladder and kidneys. They are good sources of folate and vitamin C. This chunky, herb-scented spread can be made with globe artichokes, artichoke hearts, or the tender baby artichokes that have completely edible leaves. The stems of artichoke plants are edible as well and quite sweet, so if your artichoke has stem attached to it, don’t throw it away! Simply peel and cook along with the rest of the flower. This recipe is delicious on little toasts or crackers; with salad or crudités; or as a sandwich filling.

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


If using globe artichokes, scrape the edible flesh from all leaves using a teaspoon or small, sharp knife. Set aside.

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.

Serves 4

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

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