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Artichoke And Roast Garlic Paste

  • Makes 2 cups
Artichoke And Roast Garlic Paste

An unusual Italian flavoured paste for making crostini or stirring through pasta.


  • 2 bulbs garlic
  • 200 grams artichokes (packed in oil)
  • 2 tablespoons chopped fresh dill
  • ½ cup lightly packed grated parmesan cheese
  • 6-8 tablespoons olive oil


  1. Drizzle the garlic bulbs with olive oil. Wrap in foil and cook at 180°C for 45 minutes or until a skewer can easily be inserted. Cool before halving.
  2. Squeeze the pulp of the two garlic bulbs into a food processor and add the artichokes, dill and parmesan cheese.
  3. With the motor running gradually, pour down sufficient oil to make a smooth paste. Season with pepper and salt. Keep refrigerated in an airtight container.

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