marinated aritchokesI added
dried unsulphured apricots (an equal amount)
almonds (about half the volume of the first two ingredients)
cinnamon basil (from our garden)
a little lemon juiceand pulsed it in the food processor. Once it was fairly well pureed, I began pouring a slow stream of
salt and pepper
olive oilinto the food processor and let it run for a good bit, until the mix was the consistency I wanted. It turned out to be quite good.
Peace,
Milton
Milton,
ReplyDeleteI love how you're all about hospitality.
Would you please clarify if these are roasted or raw almonds?
Thanks,
Julia
The almonds I had were raw and I put them in a small saute pan with a little bit of oil and cooked them over medium heat for four or five mintues -- until they became fragrant. You could use either.
ReplyDeletePeace,
Milton
i tried this out and it was great. i substituted walnuts and got a great, creamy texture to it, too. the artichokes and apricots balance each other really well.
ReplyDeletecheers,
kyle