Roasted Artichoke and Pea Shoot Spread
by Catherine Walthers
- 2 cans artichoke hearts, drained
- 2 to 3 whole garlic cloves (without skin)
- 2 tsp. fresh lemon juice
- 2 Tbsp. Parmigiano Reggiano cheese, grated
- 2 Tbsp. olive oil
- 1/2 cup lightly packed pea shoots, chopped
- salt and freshly ground pepper to taste
Preheat the oven to 375°F. Rinse artichoke hearts in water and let drain. Cut them in half if whole. Line a baking sheet with parchment paper and place artichoke hearts on parchment, along with 2 or 3 whole garlic gloves (removed from skin). Drizzle with olive oil to coat, mix in and roast for about 20-25 minutes, or until edges begin to brown.
Add the roasted garlic cloves to a food processor and process. Add the artichoke hearts, along with the lemon juice, Parmesan cheese, olive oil, chopped pea shoots and salt and pepper to taste. Pulse (don’t run) until the mixture is nearly smooth, but still a bit chunky. Take a taste to see if it needs any adjustments in lemon, Parmesan or salt. Pulse 2 or 3 more times. Spread should have a bit of texture, but no large pieces.
Yield: 1-1/2 cups