We’re big artichoke fans. Whether we’re eating them in pasta, a warm bubbly dip, straight out of the colander while draining, or picked off the salad on my plate when I’m not looking (Don’t think I don’t notice!). Big fans.
I marked the two-fer recipe for Marinated Artichokes and Marinated Artichoke Dip on my first pass through Big Bowl of Love. Artichoke hearts seasoned wonderfully and roasted until caramelized. The marinated artichokes are great tossed with linguine and oil for a simple dish.
They’d make a great addition to an antipasti platter. I reserved part of the batch for Marinated Artichoke Dip – marinated artichokes pureed for a dip much lighter than your average spinach-artichoke dip. And the bonus – artichokes get the starring role.
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Marinated Artichoke Dip
A lighter artichoke dip. Alternately, you can use canned artichoke hearts (1 can is ~8 oz of drained artichoke hearts). Drain, halve, and start with step #2.
- 2 lbs frozen artichoke hearts
- 5 Tbsp olive oil
- 4 cloves garlic, sliced thin
- 1/2 tsp red pepper flakes
- 2 Tbsp fresh lemon juice
- 1/4 cup parsley, chopped
- 4 oz reduced fat cream cheese
- 1 Tbsp lemon zest
- 1 lemon sliced very thin, for garnish
Yields: 1 1/2 cups
Estimated time: 25 minutes
Reprinted from Cristina Ferrare’s Big Bowl of Love © 2011 by Cristina Ferrare. Permission granted from Sterling Epicure, an imprint of Sterling Publishing Co., Inc