Artichoke spread
Author Notes: It is a perfect substitute for mayo when making sandwiches. Add to that peameal bacon, roasted red peppers and greenery and let the party begin. —anka
Makes about 1,5 cups
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1
cup water-packed artichoke hearts, drained (230 g)
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¾ cup + 2tbsp
sunflower oil (200 ml)
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1
teaspoon Harissa paste
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1
clove of garlic
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1/2
teaspoon sea salt
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1/4
teaspoon freshly ground black pepper
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1
tablespoon lime juice
- Combine artichoke, oil, Harissa paste, garlic, salt, black pepper and lime juice in a high-speed blender and process for about 30 seconds.
- It is good to store spread in the fridge for at least one hour before using to achieve the better flavour.
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Vegetable|Condiment|Grill & Barbecue|Make Ahead|Vegan
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