Wonderful, wonderful artichokes! You can steam them, marinate them, stuff them and use them for making tea or use them as I’ve done here to create a Plant-Based Artichoke and Green Olive Spread. Native to the Mediterranean area, even the ancient Greeks and Romans ate them!
They’re packed with powerful antioxidants, and are wonderfully tasty. I’ve used them here as a spread that I use on fresh whole grain bread topped with freshly sliced baby tomatoes, alternatively, you can use it as dip for carrot batons, broccoli florets, cucumber and celery sticks.
Have you tried marinating artichoke hearts? They’re wonderfully flavoursome, especially when they’re marinated with mirin, soy sauce, spring onions, fresh ginger and garlic – check out my recipe for oriental marinated artichoke hearts here.
I hope you enjoy my delicious Plant-Based Artichoke and Green Olive Spread.
- 2 artichoke hearts, drained if in cans
- 6 green olives, pitted
- 1 smal garlic clove (finely chopped)
- pinch of chilli flakes
- juice of half a fresh lemon
- black pepper to taste
- Place all the ingredients into a food processor and blend, or into a container and blend with a hand blender until the mixture is smooth.
- Place in a sealable container and place in the fridge until you want to use it.
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