In Season
In Season
Artichoke-Pine Nut Spread
This is a delicious, rich spread that can be used as a dip for spring vegetables, or slathered
on top of garlic rubbed and toasted bread slices.
Makes 1 cup
1 tablespoon extra virgin olive oil
1 shallot lobe, sliced
2 plump cloves garlic, peeled and smashed
9 small artichokes, trimmed, cleaned, quartered, and placed in bowl of water with juice of
1 lemon
2 sprigs thyme
2 tablespoons pine nuts
2 tablespoons lemon juice
2 tablespoons parsley leaves
Salt and pepper to taste
1. Heat olive oil in large sauté pan over medium-high heat. Sauté sliced shallot and garlic
until beginning to soften and brown, 2-3 minutes. Drain artichokes and shake dry. Add to
sauté pan along with thyme sprigs. Cook, partially covered, until tender, abut 10-12 minutes. Turn off heat and set aside to cool. Remove thyme stems.
2. Pulse pine nuts in bowl of food processor fitted with an S-blade. Add lemon juice and
puree until minced. Add cooled artichoke mixture, along with parsley leaves, salt, and
pepper. Puree until almost smooth and well combined. Scrape down sides of bowl when
necessary. Season to taste with salt and fresh ground black pepper.
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Veg Table
March/April 2014
Veg Table
March/April 2014
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