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Serve with sliced baguette rounds or pita wedges. 4 steamed fresh globe artichoke bottoms or canned artichoke bottoms 6 pitted green olives 2 Tbs. olive oil 2 Tbs. lemon juke 2 Tbs. grated Parmesan cheese/ optional 1 clove garlic, minced (1 tsp.) Place all ingredients in bowl of food processor with 2 Tbs. water or reserved cooking water from artichokes. Snapping off the leaves goes quickly, and scraping out the chokes is easy when you use a sturdy soup spoon. 1 cup parsley leaves 1 Tbs. grated lemon zest 2 cloves garlic, peeled 2 Tbs. olive oil tsp. salt tsp. ground black pepper cup lemon juke 4 large globe artichokes with stems 1. pkg. frozen chopped spinach, thawed and squeezed dry 2 cloves garlic, minced (2 tsp.) 1 cup reduced-fat crumbled feta cheese 2 14-oz. cans artichoke bottoms, rinsed and drained, or 8 steamed fresh artichoke bottoms 2 Roma tomatoes, thinly sliced 2 Tbs. dried oregano 1/3 to cup breadcrumbs 1.

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