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Name: Artichoke Spread
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: Salt; 4 lg Artichokes; 2 c Water; 1 tb Extra-Virgin Olive Oil; 1 tb Chopped fresh thyme (or 1; 2 c Vegetable or chicken stock; 2 Garlic cloves, finely; 1 Bay leaf; 1 Shallot, finely chopped; Stephen Ceideburg; 1 Lemon, zest only; 1 Lemon, juice only

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INGREDIENTS

Salt
4 lg Artichokes
2 c Water
1 tb Extra-Virgin Olive Oil
1 tb Chopped fresh thyme (or 1
2 c Vegetable or chicken stock
2 Garlic cloves, finely
1 Bay leaf
1 Shallot, finely chopped
Stephen Ceideburg
1 Lemon, zest only
1 Lemon, juice only

Servings

INSTRUCTIONS

Remove and discard all but the tenderest inner leaves from the artichokes. Cut artichoke into quarters and remove the fuzz choke. Chop the hearts into 1/4-inch dice and place in water mixed with the lemon juice to vent discoloration. Drain. Heat the olive oil in a saucepan. Add the garlic, shallots and artichokes and saute a few minutes. Add the stock and bay leaf. Bring to a boil, reduce heat, and simmer until the artichokes are tender, 10 to 15 minutes. Drain, reserving the liquid. Remove and discard the bay leaf, Place artichokes, garlic, shallot, lemon zest and thyme in a food processor. Puree to a smooth paste, adding reserved cooking liquid as necessary to make a spreadable consistency. Season to taste with salt and pepper. Cover and chill. Yields 1 cup. PER TABLESPOON: 20 calories, 1 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 14 mg sodium, 1 g fiber, Robin Davis writing in the San Francisco Chronicle, 3/24/93. Posted by Stephen Ceideburg

NOTES

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Artichoke Spread

Salt
4 lg Artichokes
2 c Water
1 tb Extra-Virgin Olive Oil
1 tb Chopped fresh thyme (or 1
2 c Vegetable or chicken stock
2 Garlic cloves, finely
1 Bay leaf
1 Shallot, finely chopped
 Stephen Ceideburg
1 Lemon, zest only
1 Lemon, juice only

Remove and discard all but the tenderest inner leaves from the artichokes.  Cut artichoke into quarters and remove the fuzz choke. Chop the hearts into  1/4-inch dice and place in water mixed with the lemon juice to vent  discoloration. Drain.    Heat the olive oil in a saucepan. Add the garlic, shallots and artichokes  and saute a few minutes. Add the stock and bay leaf. Bring to a boil,  reduce heat, and simmer until the artichokes are tender, 10 to 15 minutes.  Drain, reserving the liquid. Remove and discard the bay leaf,    Place artichokes, garlic, shallot, lemon zest and thyme in a food  processor. Puree to a smooth paste, adding reserved cooking liquid as  necessary to make a spreadable consistency. Season to taste with salt and  pepper. Cover and chill.    Yields 1 cup.    PER TABLESPOON: 20 calories, 1 g protein, 3 g carbohydrate, 1 g fat (0 g  saturated), 0 mg cholesterol, 14 mg sodium, 1 g fiber,    Robin Davis writing in the San Francisco Chronicle, 3/24/93.    Posted by Stephen Ceideburg

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Nutrition

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Serving Size: 1 Serving (207g)
Recipe Makes: 6 Servings

Calories: 126
Calories from Fat: 84 (67%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 362.6mg		13 %
Potassium 230.6mg		6 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 3.8g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 126

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