I love a good dip and this one does not disappoint with all of its creaminess from the olive oil offset with the citrusy tang of the lemon. Artichokes are a great liver food, helping to support the detoxification pathways of your body.
Enjoy with a few rice crackers, as an alternative salad dressing or dipped with veggies.
1 can of organic artichoke hearts
6 cloves roasted garlic
¼ cup Italian parsley
2 tbsp lemon juice
1 tbsp olive oil
Sea salt to taste
1. Preheat the oven to 425 degrees.
2. Take outer skin off garlic and place garlic cloves on a small sheet pan and roast for 6-7 minutes, until brown and soft.
3. Wash and drain artichoke hearts.
4. Add all ingredients to a food processor and blend well. Serve