by kirra » Mon Sep 01, 2008 11:45 pm
Roasted Garlic & Artichoke Spread
More than a spread, use this Mediterranean combo on steamed vegetables, in sandwiches, or as a dip.
Ingredients:
3 bulbs garlic, excess skin removed
5 tablespoons olive oil, divided
1 can (14 ounces) artichokes, drained
1 tablespoon chopped fresh rosemary
Freshly ground sea salt and pepper
Preparation:
Preheat oven to 400 degrees. Cut a 1/4-inch slice off tops of garlic bulbs. Set root ends down on a large square of aluminum foil or on a baking pan. Drizzle 2 tablespoons olive oil over tops of bulbs.
Fold foil into a package or cover pan with foil. Bake 1 hour or until cloves are tender. Cool.
Squeeze garlic flesh out of skins and into a blender or food processor. Add artichokes and rosemary.
Blend on high, adding remaining oil through opening in the lid, until soft and creamy. Season to taste with salt and pepper. Makes 1 1/2 cups
[b][size=150]Roasted Garlic & Artichoke Spread[/size][/b]
More than a spread, use this Mediterranean combo on steamed vegetables, in sandwiches, or as a dip.
[b]Ingredients:[/b]
3 bulbs garlic, excess skin removed
5 tablespoons olive oil, divided
1 can (14 ounces) artichokes, drained
1 tablespoon chopped fresh rosemary
Freshly ground sea salt and pepper
[b]Preparation:[/b]
Preheat oven to 400 degrees. Cut a 1/4-inch slice off tops of garlic bulbs. Set root ends down on a large square of aluminum foil or on a baking pan. Drizzle 2 tablespoons olive oil over tops of bulbs.
Fold foil into a package or cover pan with foil. Bake 1 hour or until cloves are tender. Cool.
Squeeze garlic flesh out of skins and into a blender or food processor. Add artichokes and rosemary.
Blend on high, adding remaining oil through opening in the lid, until soft and creamy. Season to taste with salt and pepper. Makes 1 1/2 cups