Roasted Garlic Artichoke Spread with Fresh Oregano (Eat, Drink & Be Vegan)

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makes 5-6 servings (about 2 cups)
28 oz artichoke hearts, drained, rinsed, and water lightly squeezed out
10-11 cloves garlic, roughly chopped
3 tbsp fresh oregano, chopped or 1 1/2-2 tsp dried
1/4-1/3 c olive oil
1 tbsp lemon juice
1/2 tsp sea salt
freshly ground black pepper
1. Preheat oven to 400.  Chop artichokes into small chunks and pieces.  In a baking dish, combine artichokes with remaining ingredients  and mix well until combined.  Cover with aluminum  foil and bake for 45-50 minutes, stirring once or twice, until garlic is softened.  Remove from oven and let cool a little before serving.  Season to taste with additional salt and pepper if desired, and a squeeze of lemon.


Member since Jan 2010

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