Roasted Artichoke Dip Spread

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 Good Evening,

 Artichoke dip. 

Artichoke with hearts of palm dip.  

This lovely dip or spread is a perfect pair with bread sticks, crackers, home made bread, Focaccia and pita chips. 

*** I combined the artichokes and the hearts, so the color is a bit lighter. 

ROASTED ARTICHOKE DIP SPREAD 

3 tblsps lemon juice
4 medium artichokes or 3 large ( or jar version rinsed of brine and drizzled with fresh lemon )
1/4 cup Evoo
2 large garlic cloves minced
a pinch of thyme
sea salt
bay leaf 1/3 cup basil fresh leaves
CRACKERS OR FOCACCIA OR BREAD STICKS OR HOME MADE BREAD OR PITA CHIPS

1) preheat oven to 325 farenheit degrees and select a large non reactive bowl to add the lemon juice
2) with each artichoke, bend the prickly hard leaves backward until they snap off close to base, and remove the layers until the green tipped light yellow leaves are exposed 
3) trim dark base and sides with a paring knife
4) trim 1/4 inch from end of stem & trim stem sides to expose pale core
5) with a serrated knife, slice the leaves 
6) quarter artichoke lengthwise where slice away the violet tinged leaves
7) rinsed trimmed vegetable parts and drop into the bowl with the lemon juice
8) transfer the artichokes and the lemon to a large vessel 
9) turn to coat with lemon and add the Evoo 2 tblsps, garlic, thyme, bay leaf, salt, freshly ground black pepper, adnd thyme
10) bring to boil over medium heat tossing to coat artichokes with seasonings
11) cover and transfer to the oven in ovenware and cook for 30 mins until tender
12) remove from oven, and let cool
14) remove bay leaf and any tough leaves
15) in a food processor or with electric mixer; process until coarse yet thoroughly combined
16) add remaining Evoo and basil leaves and process until Thick and smooth with a slightly coarse texture 
17) add salt and black pepper to taste and Serve ...

Enjoy, 
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Roasted Artichoke Dip Spread Posted: 08 October 2012 at 09:41
	Good Evening, Artichoke dip. Artichoke with hearts of palm dip. This lovely dip or spread is a perfect pair with bread sticks, crackers, home made bread, Focaccia and pita chips. *** I combined the artichokes and the hearts, so the color is a bit lighter. ROASTED ARTICHOKE DIP SPREAD 3 tblsps lemon juice 4 medium artichokes or 3 large ( or jar version rinsed of brine and drizzled with fresh lemon ) 1/4 cup Evoo 2 large garlic cloves minced a pinch of thyme sea salt bay leaf 1/3 cup basil fresh leaves CRACKERS OR FOCACCIA OR BREAD STICKS OR HOME MADE BREAD OR PITA CHIPS 1) preheat oven to 325 farenheit degrees and select a large non reactive bowl to add the lemon juice 2) with each artichoke, bend the prickly hard leaves backward until they snap off close to base, and remove the layers until the green tipped light yellow leaves are exposed 3) trim dark base and sides with a paring knife 4) trim 1/4 inch from end of stem & trim stem sides to expose pale core 5) with a serrated knife, slice the leaves 6) quarter artichoke lengthwise where slice away the violet tinged leaves 7) rinsed trimmed vegetable parts and drop into the bowl with the lemon juice 8) transfer the artichokes and the lemon to a large vessel 9) turn to coat with lemon and add the Evoo 2 tblsps, garlic, thyme, bay leaf, salt, freshly ground black pepper, adnd thyme 10) bring to boil over medium heat tossing to coat artichokes with seasonings 11) cover and transfer to the oven in ovenware and cook for 30 mins until tender 12) remove from oven, and let cool 14) remove bay leaf and any tough leaves 15) in a food processor or with electric mixer; process until coarse yet thoroughly combined 16) add remaining Evoo and basil leaves and process until Thick and smooth with a slightly coarse texture 17) add salt and black pepper to taste and Serve ... Enjoy, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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Melissa Mead Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174	Post Options Post Reply Quote Melissa Mead Report Post Thanks(0) Quote Reply Posted: 08 October 2012 at 10:05
	Yum!
	Melissa http://carpelibris.wordpress.com/

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 08 October 2012 at 10:15
	Melissa, This is yum ! I just made some with a Jar artichokes and a jar of artichokes Hearts from Navarra. I rinsed them very well, pat dry and proceeded with the recipe ... ( note: color is a bit lighter ) I have also thought, that they would taste quite well with a Guacamole recipe too, subbing the avocado ... Another taste profile of course. Have u ever prepared it before with a Mexican profile ? My recipe is Italian and is very soothing & a nice light bite ... Kind regards and thanks for your feedback. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.