Total:
1 hr 15 min
Active:
10 min
Yield:
2 cups
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F.

In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper. Add the frozen artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Allow the artichokes to cool in the liquid.

Remove the bay leaf. Put the cooled artichokes with the liquid into a blender. Add the remaining 1/4 cup olive oil and basil leaves and process until smooth.

IDEAS YOU'LL LOVE

Spinach Artichoke Beef Wellington

Recipe courtesy of Food Network Kitchen

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Pesto

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Roasted Tomatillo and Beef Nachos

Recipe courtesy of Eddie Jackson

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking