Description
Enjoy the richness of this healthy and versatile creamy artichoke spread. Perfect on sourdough bread, as a mayo substitute, a delectable dip, or a smooth dressing for salads.
Ingredients
- 200 grams of artichoke hearts (equivalent to 1 jar in water and salt), drained
- 2 anchovy fillets, finely chopped
- 1 small garlic clove, minced
- 1 small onion
- 2 tablespoons avocado or olive oil mayonnaise
- Fresh lemon juice, adjusted to your preference
- A drizzle of extra virgin olive oil
- Salt and freshly ground pepper, to taste
Instructions
- Begin by peeling and cutting one small onion in half. Soak the onion halves in iced water for 10 minutes to mellow its strong flavor. After soaking, pat them dry, chop finely, and measure out about 1 heaping tablespoon.
- Drain the artichoke hearts and pat them dry to remove any excess moisture.
- Coarsely chop the artichoke hearts.
- In a food processor, combine the chopped artichokes, anchovies, garlic, and the prepared onion. Blend until you achieve a creamy consistency. For an even smoother texture, consider using an immersion blender.
- Incorporate the mayonnaise, lemon juice, and a touch of olive oil into the mixture by pulsing a few times until thoroughly combined.
- Season with salt and freshly ground pepper to your liking.
- Transfer to a jar and refrigerate. This spread retains its freshness for up to 3 days.
- Before serving, feel free to garnish with some of the leftover chopped onion, fresh parsley, chives, or thyme, and a drizzle of olive oil.
Notes
If your only available option is marinated artichokes (with herbs) or artichokes in olive oil, feel free to use them. However, be aware that the flavor profile may vary slightly.
