This recipe comes from my cookbook. Believe it or not, artichokes are one of the top vegetables in terms of total antioxidant content — not to mention artichoke nutrition is high in vitamin C, A, K. Artichokes are also good for your liver! They contain a powerful antioxidant flavonoid called silymarin, which is an effective liver protectant.


½ cup walnuts

1 can (14oz.) artichoke hearts, drained and rinsed

½ cup fresh parsley leaves, packed down

2 tbsp. freshly squeezed lemon juice

1 clove garlic, minced

¼ tsp. sea salt

2-4 tbsp. extra virgin olive oil


In a 250°F oven, toast walnuts on a baking sheet for 10 to 15 minutes. Cool and set aside.

In a food processor combine the artichokes, parsley, walnuts, lemon juice, garlic and salt.

Process until smooth, stopping to scrape down the sides of the bowl as needed. With the food processor running, drizzle in oil until creamy consistency.

Keep refrigerated up to 5 days.

Makes 1 cup