Marinated Artichoke Dip

in Appetizers, Lighter & Healthier, Vegetarian

Marinated Artichokes

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.

Marinated Artichoke Dip

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 Artichokes

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
  • Salt
  • 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


  • Cook the frozen artichoke hearts according to package directions. Drain in a colander for 10 minutes. Pat dry with a paper towel.
  • Heat a frying pan until hot. Add 4 Tbsp olive oil and swirl around the pan.
  • Add the garlic and saute, shaking the pan back and forth so the garlic doesn't burn. The minute the garlic starts to turn golden, quickly add the artichoke hearts.
  • Lower the heat and continue to shake the artichokes back and forth.
  • Add 1 tsp of salt and the red pepper. Stir and saute for 8-10 minutes, until the artichokes start to caramelize.
  • Pour the artichokes into a serving bowl, add the lemon juice and stir.
  • Add a pinch of salt, sprinkle on the parsley, and allow to cool to room temperature.
  • Put the marinated artichokes and the cream cheese in a blender, and blend until creamy smooth (or desired consistency).
  • Transfer to a bowl, add lmeon zest and mix.
  • Drizzle remaining olive oil over the top, and garnish with lemon slices.
  • Notes

    Yields: 1 1/2 cups

    Adapted from Big Bowl of Love

    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

    10 comments… add one
    • I love artichokes! This dip looks like a great spin on the usual artichoke dip.

    • Yum! I always think spinach artichoke dip is too heavy; this looks great. Again, what an awesome cookbook!

    • This looks wonderful. Can’t wait to try it!

    • Marinated artichokes really are quite addictive! They have such great flavor and thus really can stand alone in this dip!

    • Wow, that dip looks great! I want it now!

    • Oh my gosh, my dad would LOOOOVE this! And so will I! 😛 Artichokes are wonderful. Love love love.

      Also, I love your blog 🙂 its fabulous!

    • Wow this looks awesome! I looove artichoke dip. Def need to make this!

    • Beautiful artichokes. Love the first photo.

    • Wonderful way of serving artichokes, though seeing the first photo I think I would like to just go ahead and eat them as they are 🙂 By the way, you’re photos are looking marvelous!

    • Love me some artichokes. What an interesting combo for a dip!

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