Artichoke Spread Recipe

• 4 lrg Artichokes
• 2 c. Water
• 1 x Lemon, juice only
• 2 c. Vegetable or possibly chicken stock
• 1 x Bay leaf
• 2 x Garlic cloves, finely minced
• 1 x Shallot, finely minced
• 1 Tbsp. Extra-virgin extra virgin olive oil
• 1 Tbsp. Minced fresh thyme (or possibly 1 tsp. dry thyme)
• 1 x Lemon, zest only Salt and freshly grnd black pepper to taste

1. Remove and throw away all but the tenderest inner leaves from the artichokes.
2. Cut artichoke into quarters and remove the fuzz choke.
3. Chop the hearts into 1/4-inch dice and place in water mixed with the lemon juice to vent discoloration.
4. Drain.
5. Heat the extra virgin olive oil in a saucepan.
6. Add in the garlic, shallots and artichokes and saute/fry a few min.
7. Add in the stock and bay leaf.
8. Bring to a boil, reduce heat, and simmer till the artichokes are tender, 10 to 15 min.
9. Drain, reserving the liquid.
10. Remove and throw away the bay leaf,
11. Place artichokes, garlic, shallot, lemon zest and thyme in a food processor.
12. Puree to a smooth paste, adding reserved cooking liquid as necessary to make a spreadable consistency.
13. Season to taste with salt and pepper.
14. Cover and chill.
15. Yields 1 c..

artichokes, water, lemon, vegetable, bay leaf, garlic, shallot, extravirgin extra virgin olive oil, thyme, lemon

Taken from cookeatshare.com/recipes/artichoke-spread-69903 (may not work)