Be warned – this is not your average mayo-laden, saltier-than-all-get-out artichoke dip. Oh no. This, my friends, is an artichoke spread inspired by a very similar dip I picked up at a great store in Chicago that sells only locally-grown veggies and other locally-made specialties. Last week, they had a number of items from a Middle Eastern bakery, including a whole-grain pita that goes very well with their artichoke spread. I was so in love with this spread, I wrote down all the ingredients, determined to make it at home.
And well, I must say, I really think I succeeded. The spread I made was just as addicting as the original version – salty and tangy and a wee bit sour – and I use all those adjectives in the best possible ways. Throughout the course of the week, I ate it with pita chips, the aforementioned whole-grain pita bread, regular wheat bread, a piece of cheese… well, you get the picture. I *might* have licked the bowl. One thing is for sure: I will be making and remaking this recipe throughout the year. I almost always have most of the ingredients on hand anyway, and I’m already thinking of ways to get funky with it. Throw in a few garbanzo beans – sort of an artichoke/hummus dip. Maybe toss in a whole boatload of spinach. Pile it on top of some heirloom tomatoes. Toss it with some pasta and summer veggies like zucchini. Endless, I tell ya!
Inspired by Middle East Bakery’s Artichoke Spread
2 cans artichoke hearts, packed in water
1/2 cup green olives with pimentos
2 small cloves raw garlic or 1 big clove
juice of 1 lemon + tiny amount of zest
2 teaspoons capers
1/2 cup olive oil
pepper (didn’t need any salt thanks to the olives and capers)
It couldn’t get easier – toss it all in the food processor and combine. Use more or less oil accordingly. Eat with pita chips or just a spoon.