This chunky, lemony artichoke spread is so yummy I eat it by the spoonfuls. Smeared on a piece of bread is even yummier. I like to keep this spread on hand at all times, so I make a super big batch every time I prepare this recipe. I also toss this with pasta for a quick and easy weekday dinner. It tastes delicious with a crisp glass of Poggio Grande Tagete, a supreme blend of Marsanne and Rousanne from the Val d’Orcia valley in Tuscany.
See ingredients, directions and pairings.
1 8-ounce can of Quartered Artichokes Hearts, drained
1/4 cup EVOO
1 Garlic Clove, minced
2 tablespoons Lemon Juice
1/2 cup Parmesan, grated, omit to make this vegan-friendly
Pinch of Sea Salt
Pinch of Black Pepper
1 Baguette, sliced