Need a last minute Super Bowl Snack? This quick and easy recipe requires just four ingredients: garlic, artichoke hearts, olive oil, and lemon juice (and a little salt and pepper, but like Claire Robinson, those are my free ingredients).
Quick might also be stretching the truth given the garlic must roast for 30-40 minutes, but all you have to do is wrap the head of garlic in a piece of aluminum foil and place it in the oven. The rest is downtime, so kick up your heels and rest for a minute.
Time’s up! Process the garlic (once it cools to room temperature) with the remaining ingredients. Now you have yourself a nice dip to serve with vegetables, chips, or a sliced baguette.
I also doctored a portion of mine up by adding hard boiled eggs and red curry powder to create a pseudo egg salad. Because I am of the mind that a quick and easy recipe deserves a quick and easy post, I am now done writing.
Well, almost. I linked to this video before in my one post featuring a stuffed artichoke recipe, so some of you may have seen it. For those of you who have not, I leave you with a time-lapse video of an artichoke in bloom.
Nature. She can be a beast but she also amazes with things like this. Enjoy!
- 1 large head of garlic
- 1 (14-ounce) can of artichoke hearts, rinsed and drained
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt and pepper, to taste
- Peel the papery outer skin away from the garlic, then wrap the head in a piece of aluminum foil.
- Roast the garlic in an oven heated to 375 degrees F for 30-40 minutes until the garlic is tender when squeezed. Set aside until cool enough to touch.
- When the garlic has cooled, separate the individual garlic cloves from the head and squeeze the tender cloves into the bowl of a food processor.
- Add the artichoke hearts, olive oil, and lemon juice and process until the artichoke hearts are finely chopped.
- Season with salt and pepper to taste. If desired, sprinkle with additional salt and pepper and a drizzle of olive oil before serving.