Artichoke spread

Quick and healthy recipe with 100% The Barn products suggested by WESH food

Ingredients

Version 1: Artichoke parmesan almonds
✔️ 400 g artichoke hearts
✔️ 80 g grated Parmesan cheese
✔️ 20 almonds
✔️ 12 tbsp olive oil
✔️ 20 chopped flat-leaf parsley
✔️ 1 to 2 cloves of garlic
✔️ Salt and pepper

Version 2: Artichoke with lemon cream cheese

✔️ 400 g artichoke hearts
✔️ 250 g cream cheese
✔️ 1 clove garlic, pressed
✔️ juice of 1 lemon
✔️ 20 chopped coriander leaves
✔️ Salt and pepper

Preparation

If you use fresh artichokes

1. Cook the artichokes in a large pot of boiling water until the leaves come off easily.
2. Remove the leaves and enjoy with a good vinaigrette.
3. Cool the artichoke hearts (the central part, once the leaves and hay have been removed).

If you buy gingerbread hearts

Buy organic artichoke hearts (they are preserved in oil and sold next to the olives in your favourite The Barn shops).

4. Mix them with the other ingredients (version 1 or version 2) and refrigerate for one hour.
5. Enjoy on a slice of good toast, on crackers or as a vegetable dip.