I saw a 2-ounce bottle of this in a grocery store for $8. The store had some out for people to sample—and it was incredibly flavorful. The ingredients list was simple: artichokes, oil, garlic, salt. It was worth skipping the purchase and trying it out at home. For a quarter to third of the price, the artichoke garlic cream was made at home in five minutes. Good quality artichoke hearts do make a difference.
Spread over a slice of bread brushed with olive oil and then broiled or toasted, it makes an excellent appetizer or a side for soup or salad. Tossed with hot pasta, it is a quick meal. Toss with steamed vegetables for something different. It is always a great dip with crackers or crudités.
- 1 6 oz jar of artichoke hearts (rinsed and drained)
- ¼ cup of cold pressed extra virgin olive oil
- ½ teaspoon minced garlic
- A small pinch of salt and pepper
Place all the ingredients in a blender and puree till smooth.
The artichoke cream will keep quite well in the fridge, sealed tightly, for a couple of days.