Artichokes are a versatile food, and although some would consider them a vegetable, they are actually a variety of thistle.  The heart of the artichoke are used to make this delicious dip which also doubles as a spread on sandwiches.


1 cup marinated artichoke hearts
1 cup fresh parsley or basil leaves, packed down
1/2 cup toasted walnuts , chopped
1-2 cloves garlic
salt and pepper to taste
1/2 to 1 tbsp. lemon juice
Olive Oil (optional)



Preheat oven to 375°F. Lay walnuts on a baking sheet. Roast walnuts until they start to brown and smell toasted, 5 to 10 minutes.

Place the walnuts and garlic in food processor. Process until coarsely chopped. Add the artichokes, parsley or basil leaves, salt, and pepper and process again, about 1 minute.

If mixture is not spreadable enough, with the processor running, slowly add in additional olive oil if needed.