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!
Artichoke & Roasted Garlic Spread
- 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.
For the best flavor, allow the spread to sit for at least one hour before serving. The spread will keep in the refrigerator for up to three days.