Artichoke spread
Author Notes: It is perfect substitute for mayo when making sandwiches. Add to that peameal bacon, roasted red peppers and greenery and let party begin. —anka
Makes about 1,5 cups
- 1 cup water-packed artichoke hearts, drained (230 g)
- ¾ cup + 2tbsp sunflower oil (200 ml)
- 1 teaspoon Harissa paste
- 1 clove of garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 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 flavor.
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Condiments|Vegetables
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