, , , ,

There is something truly marvelous about a Friday afternoon, when it is pleasant enough to be outside, but not yet too hot, the entire weekend ahead to be enjoyed. Gathering together friends for a quick catch up and a glass of wine before dispersing to the various activities the evening has to offer.
Even though there is currently not a Friday in sight, I just finished up this flavorful artichoke spread, left over from the last happy hour, recalling memories of the relaxing wonderful time, and the excellent start to a busy, fun weekend.


1 bulb garlic
1 tablespoon olive oil, plus more for drizzling
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 14 ounce can of artichoke hearts
1 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped
roasted carrots and bread to serve

To roast garlic, heat oven to 350F. Trim off the top of the garlic bulb to expose the cloves. Peel away the excess skin from the sides of the bulb. Place the garlic bulb in a shallow baking pan and lightly drizzle the top of it with olive oil. Sprinkle with salt and pepper. Cover with foil and bake for 40 minutes until cloves are soft and lightly brown on top. Squeeze the cloves to remove the soft garlic from the bulb.
Place the garlic, 1 tablespoon of olive oil, artichoke hearts, parsley, oregano, salt and pepper in a food processor. Process until smooth. Re-season to taste.

Recipe adapted from Shape, April 2004