Ingredients Jump to Instructions ↓

  1. 1 jar marinated artichoke hearts

  2. 4 scallions

  3. 1/4 cup fresh parsley

  4. 6 sprigs of thyme

  5. 8 ounces cream cheese (soft-spreading, low fat if possible)

  6. 1/2 cup sour cream

  7. 2 cloves garlic, pressed Salt and pepper to taste Squeeze of lemon juice

  8. 1/2 cup walnuts, sunflower seeds, or almonds, chopped

Instructions Jump to Ingredients ↑

  1. Preparation: Drain the marinade from artichoke hearts. Chop the artichoke hearts finely with scallions , parsley, thyme , and leaves stripped from stems. Set aside. Mix cream cheese with sour cream , garlic , salt, and pepper to taste, and squeeze of lemon juice. Add the chopped artichoke/onion/herb mixture to cream cheese, and add chopped walnuts or other nuts. Blend well. Adjust seasonings to taste. Yield: about 2 cups Recipe Source: The Artichoke Cookbook by Patricia Rains (Celestial Arts) Reprinted with permission.


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