2 cans artichoke hearts (reserve 1/2 liquid from can)
1/4 cup Salute Santé! Chili Grapeseed Oil
2 cloves garlic
hungarian paprika to taste
salt to taste
Also great as a spread on a mozzarella and grilled veggie sandwich.
You can also use fresh artichokes. Reserve some of the water from boiling the artichokes to use instead of the liquid from the can.
1. Preheat oven to 350º F.
2. Mix artichoke hearts, garlic, chili grapeseed oil, and salt in a blender. Purée briefly.
3. Place in oven-proof serving dish.
4. Sprinkle paprika on top.
5. Bake for 20 minutes, until bubbly at the edges.
6. Serve with fresh or toasted sourdough baguette.