- Cut the garlic into quarters; thaw and drain the artichoke well also drain the kidney beans; thinly slice green onion.
- Mix together the beans, artichoke hearts, garlic, lemon peel, lemon juice, salt, and cayenne pepper in a large food processor. Your mixture should be fairly smooth.
- Shift this mixture to a serving bowl and toss in finely diced green onions. Your Artichoke Spread is ready to be served straight away. Garnish with leftover fine green onions and green onion tops.
- Alternatively, you can seal and refrigerate for as long as 2 days. If chilled, bring it back to room temperature for half an hour before serving.