Truffled Artichoke Dip

We were in St. Helena a couple years ago, tasting some fantastic olive oil and mustard at Olivier Napa Valley. They had a truffled artichoke condiment that I really liked, and I thought… hrm, maybe I can approximate these flavors.

I came up with this super easy almost-not-a-recipe. It’s pretty healthy and works well as a dip for veg, or as a spread on sandwiches.

I use Trader Joe’s canned artichokes, any nice olive oil, and a little drizzle of Urbani white truffle oil. It’s optional, not everyone likes truffle, but I think it gives this vegetable pate a bit of depth.

Ingredients

• 1 14oz can of artichoke hearts
• 1 tbsp olive oil
• 1 tbsp lemon juice
• drizzle of truffle oil (optional, can also use truffle salt instead)
• 1/2 tsp kosher salt
• freshly ground pepper to taste

Squeeze the artichokes slightly to get rid of excess water. Throw everything in a food processor. Don’t go crazy with the truffle oil — it should just add a bit of interest to the artichoke and bright lemon. Blend until it’s at a consistency you like (I sometimes leave bigger bits, for a dip, or make it really smooth if I’m using it as a pate for sandwiches). Adjust salt and pepper to your taste.

Serve with crudites or a charcuterie board! I love artichoke and truffle. I mean, I love truffle enough to have named our dog Truffle. Maybe I need an Artichoke puppy next…