Artichoke Spread

This yummy spread was served at the May meeting.

from Pam Murray

6 oz. jar Pastene Marinated Artichoke Hearts, very well drained
1 cup + 2 tbs. Extra Virgin Olive Oil (the best you have available*)
1 tsp. Lemon Zest, freshly grated (about half of a lemon)
1 tsp. Lemon Juice, freshly squeezed
¼ cup  Pecorino Romano Cheese, freshly grated
Approximately ½ of a small Garlic Clove, finely grated  (this amount is an estimate as garlic varies significantly from one type to another)

  1. Place all of the ingredients in a mini processor and chop until well blended.  You may want to add a little more olive oil if the consistency is not as thin as you’d like it.

Notes:    Use a micro plane to zest the lemon, grate the Pecorino and grate the garlic clove – in this order!

* I use Lucini Estate Select Extra Virgin olive oil.  It can be purchased at Philbrick’s Fresh Market or Super Walmart.  The flavor is very herbal.

This recipe is easily doubled and stores well in the refrigerator.

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