Ingredients
- 3/4 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 3 large cloves garlic, quartered lengthwise
- 1 teaspoon finely chopped 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
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.
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By cjohns_10129362
Vero Beach, FL
on June 24, 2009
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If this turned brown, it sounds like you must have left out the lemon juice.
By heidinute_8161334
Miami Beach, FL
on March 10, 2009
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This is delicious. I can't remember if I tweeked it but my main complaint is that this turns an icky brown color. Any suggestions how I can keep it green?
By cathy_1666450
Hopewell Juncti...
on December 27, 2007
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Wonderful appetizer. Full of flavor. The only change I made is that I only used a total of 1/2 cup of oil instead of 3/4 cup that the recipe called for. The nice thing is that I was able to make it the day before.
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