Marinated Artichoke Dip

by Shawnda on April 6, 2011

in Appetizers,Lighter & Healthier,Veggies & Starches

Marinated Artichokes

We’re big artichoke fans. Whether we’re eating them in pasta, a warm bubbly dip, straight out of the colander while draining, or picked off the salad on my plate when I’m not looking (Don’t think I don’t notice!). Big fans.

I marked the two-fer recipe for Marinated Artichokes and Marinated Artichoke Dip on my first pass through Big Bowl of Love. Artichoke hearts seasoned wonderfully and roasted until caramelized. The marinated artichokes are great tossed with linguine and oil for a simple dish.

Marinated Artichoke Dip

They’d make a great addition to an antipasti platter. I reserved part of the batch for Marinated Artichoke Dip – marinated artichokes pureed for a dip much lighter than your average spinach-artichoke dip. And the bonus – artichokes get the starring role.

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Marinated Artichokes

Marinated Artichoke Dip

A lighter artichoke dip. Alternately, you can use canned artichoke hearts (1 can is ~8 oz of drained artichoke hearts). Drain, halve, and start with step #2.

Ingredients

  • 2 lbs frozen artichoke hearts
  • 5 Tbsp olive oil
  • 4 cloves garlic, sliced thin
  • Salt
  • 1/2 tsp red pepper flakes
  • 2 Tbsp fresh lemon juice
  • 1/4 cup parsley, chopped
  • 4 oz reduced fat cream cheese
  • 1 Tbsp lemon zest
  • 1 lemon sliced very thin, for garnish

Instructions

  • Cook the frozen artichoke hearts according to package directions. Drain in a colander for 10 minutes. Pat dry with a paper towel.
  • Heat a frying pan until hot. Add 4 Tbsp olive oil and swirl around the pan.
  • Add the garlic and saute, shaking the pan back and forth so the garlic doesn't burn. The minute the garlic starts to turn golden, quickly add the artichoke hearts.
  • Lower the heat and continue to shake the artichokes back and forth.
  • Add 1 tsp of salt and the red pepper. Stir and saute for 8-10 minutes, until the artichokes start to caramelize.
  • Pour the artichokes into a serving bowl, add the lemon juice and stir.
  • Add a pinch of salt, sprinkle on the parsley, and allow to cool to room temperature.
  • Put the marinated artichokes and the cream cheese in a blender, and blend until creamy smooth (or desired consistency).
  • Transfer to a bowl, add lmeon zest and mix.
  • Drizzle remaining olive oil over the top, and garnish with lemon slices.
  • Notes

    Yields: 1 1/2 cups

    Adapted from Big Bowl of Love

    Estimated time: 25 minutes

    Reprinted from Cristina Ferrare’s Big Bowl of Love © 2011 by Cristina Ferrare. Permission granted from Sterling Epicure, an imprint of Sterling Publishing Co., Inc

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