Roasted Artichoke and Garlic Spread

As I promised yesterday, here’s a wonderful way to use up any leftover artichokes and hearts of palm you may have from a salad, or you can just go right ahead and use a whole fresh can or bag of artichoke hearts just for this – it’s worth it! I’m so in love with artichoke hearts, I could eat them on everything (but don’t worry, this is the last artichoke recipe. For at least a few days – beyond that I can’t make any promises).

It also has the benefit of being easy and flexible. You can use canned artichoke hearts (in water, please, not oil) or frozen, or I suppose technically you could go buy a bunch of whole artichokes and separate out the hearts by hand, but that seems a little labor intensive even for my whole-foods loving self. Either way, you’ll want to spread them out, halved or quartered, onto a baking sheet, along with maybe 4-5 cloves of garlic:

And then pop them under the broiler for anywhere from 5-15 minutes, until they are nice and browned:

Then toss them into a blender or food processor along with a bit of salt and some olive oil (and some hearts of palm if you’ve got them, they don’t need to be roasted). Blend for a few seconds and it will be sort of roughly chopped – you can definitely stop there if you’d like, or keep it going until you get something closer to a paste, which is what I did.

That’s about all there is to it! You can spread this fabulous stuff on some crusty bread, use it as a dip for crackers or veggies, or even just eat it by itself. It’s good right away or you can stick it in the fridge and have it cold, there’s really no losing here.

Below I’ve included recipes for a version that uses canned artichokes and hearts of palm, and a recipe that uses frozen artichoke hearts – they are pretty similar, you just roast them longer and add a bit of vinegar when you start with frozen because the canned ones have that nice tangy brine taste.

Roasted Artichoke, Garlic, and Hearts of Palm Spread (Vegan, Gluten Free, Soy Free, Refined Sugar Free)
Makes about 1 cup, uses canned artichoke hearts.

Ingredients:

  • 1/2 can (about 4) artichoke hearts, halved or quartered (get the kind that are in water, not oil)
  • 4 cloves garlic, peeled
  • 1/2 can hearts of palm (again, in water) You can omit these and just use a whole can of artichoke hearts, if desired.
  • 2 Tbsp Olive Oil
  • Pinch salt, to taste

Directions:

Spread artichoke hearts and garlic on a cookie sheet and broil for 5-10 minutes, until browned. Combine all ingredients in a blender or food processor and blend until desired texture is achieved – rough or smooth are both good. Can be eaten warm immediately or covered and chilled. Serve with bread, use as a sandwich or wrap filling, or use as a dip for crackers or veggies.

Roasted Artichoke and Garlic Spread (Vegan, Gluten Free, Soy Free, Refined Sugar Free)
Makes about 1 cup, uses frozen artichoke hearts.

Ingredients:

  • 1 12 oz. bag frozen artichoke hearts, ideally halved or quartered
  • 4 cloves garlic, peeled
  • 2 Tbsp white vinegar (apple cider vinegar might work well too, but maybe use a little less to start)
  • 1/4 tsp salt
  • 4 Tbsp Olive Oil
  • Pinch of onion powder (optional)

Directions:

Spread artichoke hearts and garlic on a cookie sheet and broil for 5-15 minutes, until browned. Combine all ingredients in a blender or food processor and blend until desired texture is achieved – rough or smooth are both good. Can be eaten warm immediately or covered and chilled. Serve with bread, use as a sandwich or wrap filling, or use as a dip for crackers or veggies.

 

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