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Artichoke Spread Recipe

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Artichoke Spread Recipe

Prep Time:


  • Garlic, raw | 1.00 Tbsp
  • Artichokes, globe or french, frozen, unprepared | 1.00 package 9 oz
  • Kidney beans, canned | 2.00 cup
  • Lemon peel, raw | 1.00 tsp
  • Lemon juice, raw | 1.00 tbsp
  • Salt | 0.13 tsp
  • Cayenne pepper | 0.13 tsp
  • green onions tops | 1.00 stalk
Nutrition Facts (Per Serving)

Calories per serving: 136.95 mg

Fat per serving: 1.08 g

Saturated fat per serving: 0.24 g

Protein per serving: 8.55 g

Sodium per serving: 485.32 mg

Cholesterol per serving: 0.00 g


  1. Cut the garlic into quarters; thaw and drain the artichoke well also drain the kidney beans; thinly slice green onion.
  2. 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.
  3. 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.
  4. 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.

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