I wanted to make something with Hearts of Palm for Palm Sunday, but my thinking quickly turned to Artichoke Hearts and suddenly that’s all I wanted.
I cracked open one of my favorite books to get some background on artichokes (how to choose, how to prepare…etc). The index led me to the Jerusalem Artichoke, which is another name for Sunflower Choke and not an artichoke at all.
I had a magical moment of brilliance.
(There are WAY too many shots of my bra on this blog. You can call me ghetto or lazy, but please just choose one.)
Spreadippity Sunflowery Artichoke
*It’s a dip..it’s a spread…it’s super-spreadippity, man!
Plus, it’s so easy even a caterpillar can do it.
Get your goods out:
- 1 can of artichoke hearts (not marinated )
- 2 tbsp olive oil (I use extra light but any kind)
- 2 tbsp sunflower seed butter
- 2 cloves garlic
- 1/2 tsp Herbes de Provence (or oregano maybe)
Put ingredients in food processor and blend until smooth. The artichoke hearts can get stringy so make sure you blend it well.
Eat it with a spoon and swoon (like I did). But you can also use it on crackers, chips, and crudités (like I did.)
Radishes and Mary’s Gone Crackers.
All together now….
This stuff is prime material for experimentation so get your cow bell out. Spinach, nutritional yeast, maybe some tofu….the possibilities are prolific.
If you like artichoke dip….you will ADORE this. I promise. Try it.
(*Random fact: I say this at least once a day.)
- When I finally get to the store for a real artichoke, how should I fix it up?
- I should probably not do a recipe post that includes pictures of my bra and my feet again.