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Epicurious

Artichoke-Basil Spread

Recipe information

  • Yield

    makes 1 cup

Ingredients

1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1/4 cup fresh basil leaves, coarsely chopped
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper

Preparation

  1. In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse just to combine. Spread can be refrigerated up to 3 days in an airtight container.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsSpreadsArtichokeVegetableBasilHerbs & SpicesNut FreeDairy FreeVegetarianGluten Free5 Ingredients or FewerMeal PrepQuickNo-CookFood ProcessorSpringCookbooks
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