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3/4 cup olive oil
Preheat oven to 325°F.
In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt and pepper. Add the frozen artichokes and mix to coat.
Bring to a boil over medium heat, stirring occasionally. Cover with aluminum foil, and bake in the preheated oven until artichokes are browned in spots and tender when pierced, about 35 minutes. Allow to cool in the liquid.
Remove the bay leaf. Put the cooled artichokes and liquid in processor or blender. (He used a processor on television but the recipe calls for a blender.) Add the remaining 1/4 cup olive oil and the basil and process until smooth.
Poster's Notes:
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
1/3 cup fresh lemon juice
3 large garlic cloves, quartered lengthwise
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 boxes frozen artichokes
1/2 cup tightly packed fresh basil leaves
Today on Easy Entertainment, Michael Chiarello did this artichoke spread, which sounds easy and wonderful.