We’re not gonna lie, we totally ripped this idea off from a spread we saw while shopping in Fairway. Our version, however, isn’t $14 for 8 ounces, so there. This blend is great by itself on bread but can be used for pizzas, on pasta, as a sauce for poultry, you name it. For a sharper bite use the garlic raw instead of roasting it.
Equipment Needed: Aluminum Foil, Baking Pan, Chef’s Knife, Cutting Board, Blender or Food Processor
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Gris, Sauvignon Blanc, un-oaked Chardonnay
Suggested Beer Pairing: Pilsner, Light Lagers
- 2 cans artichoke hearts ($2.79/13.75 oz can)
- 2 garlic bulbs (yes, 2 whole bulbs) ($2.99/lb)
- 1/4 C grated Parmigiano-Reggiano cheese ($12.99/lb)
- 1 lemon ($0.50/each)
- 4 TBSP extra virgin olive oil, divided ($9.99)/32 oz)
- Black Pepper
- Preheat your oven to 415° F.
- Peel as much of the loose outer papery skin odd the garlic bulbs as you can without actually peeling them. Cut the tops off of the cloves and tear off a piece of foil large enough to enclose both bulbs.
- Place the foil in the baking sheet and set down your garlic bulbs, cut side up. Drizzle about two tablespoons of olive oil over the top and sprinkle some salt and pepper on each as well. Wrap them up and pop them in the oven for 35 minutes.
- While your garlic is roasting drain the artichokes and quarter them. Put them in the blender or food processor, add a palmful of salt and pepper, and grate in a quarter cup of Parmigiano cheese. Squeeze in the juice of half a lime, pour in two tablespoons of extra virgin olive oil and blend everything together until it’s smooth.
- When your garlic has roasted let it cool for a couple of minutes and then squeeze the cloves out of their peels and into your artichoke puree. Blend until everything is incorporated and add more cheese, salt, pepper or lemon to taste. Spread on your vessel of choice and buon appetito!