When they are emulsified with olive oil, artichokes take on a very fluffy texture, making this a very flavourful alternative to oil-heavy spreads. Shown here with lightly breaded seitan.
2 artichoke hearts, quartered (about 1 cup)
2t of cooking oil
1/4t of coarse sea salt
1T of lemon juice
2T of olive oil
2t of capers
2t of garlic, minced
1T of nutritional yeast
Sea salt and black pepper to taste
Bring the oil to heat on medium high, add the sea salt and the artichokes.
Saute until the artichokes are very light browned.
Deglaze the pan with the lemon juice, remove from heat and let stand about 10 minutes to cool.
Puree with the remaining ingredients in a high speed blender, adding the olive oil very slowly to ensure proper emulsification.
Chill covered for about 30 minutes, and then season to taste.