Roasted Artichoke Pesto Recipe

Easy Roasted Artichoke Dip

• Level: Easy
• Yield: 2 cups
• Nutritional Information per Serving (1 of 4 servings): Calories 426, Total Fat 41 g, Saturated Fat 6 g, Carbohydrates 16 g, Dietary Fiber 7 g, Sugar 2 g, Protein 4 g, Cholesterol 0 mg, Sodium 437 mg
• Total Time: 1 hr 15 min
• Prep Time: 10 min
• Inactive Time: 30 min
• Cook Time: 35 min

• 3/4 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 3 large garlic cloves, cut lengthwise into quarters
• 1 teaspoon finely minced fresh thyme leaves
• 1 bay leaf
• 1 teaspoon gray salt
• 1/4 teaspoon freshly ground black pepper
• 2 packages frozen artichokes
• 1/2 cup tightly packed fresh basil leaves

Instructions:

1. Preheat your oven to 325F and get ready to create a creamy, irresistible dip that bursts with zesty lemon and herby goodnessperfect for impressing guests or treating yourself!
2. In a deep ovenproof skillet, whisk together 1/2 cup olive oil, lemon juice, garlic quarters, minced thyme, bay leaf, salt, and pepper. Toss in the frozen artichokes until fully coated. Set over medium heat, bring to a boil while stirring now and then, then cover with foil and bake until tender with golden-brown spots, about 35 minutes. Cool in the flavorful liquid for that infused magic.
3. Discard the bay leaf, then blend the artichokes with their liquid, the remaining 1/4 cup olive oil, and basil until velvety smooth. Dive in with crackers or veggiespure bliss awaits!