A warm spread that makes the plain plate worth eating

A good spread turns plain chicken or a pile of crisp vegetables into something you actually look forward to, built entirely from real ingredients: artichokes, garlic, good oil.

Artichokes are a source of fiber and act as a prebiotic, feeding the beneficial bacteria that support a healthier gut community, calming an immune system that has been on high alert. Garlic adds allicin, the compound linked to its traditional reputation for immune support, and slow baking turns it soft and mellow.

Make a batch and keep it close. Spoon it warm over what you are eating, or set it out as a dip with something to scoop, and let it make even a simple plate feel cared for.

Ingredients

• 2 cups artichoke hearts (water-packed)
• 4 garlic cloves
• 1/2 tablespoon dried oregano
• 1/8 cup coconut oil
• 1/2 tablespoon lemon juice (omit for interstitial cystitis)
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper (omit for AIP)

Method

Add the artichoke hearts, garlic cloves, oregano, coconut oil, lemon juice, and sea salt to a baking dish and stir to combine.

Cover and bake at 400 F for 45 to 50 minutes, stirring once about halfway through, until the garlic is soft and everything is fragrant.

For a smooth dip, pulse the baked mixture in a food processor. For a chunkier topping, leave it as it is. Serve warm over chicken or salad, or as a dip with plantain chips or sweet potato crackers (A grain-free cracker with a real crunch).

Instant Pot variation

Add all the ingredients to the Instant Pot with a couple of tablespoons of water so it comes to pressure. Cook on high pressure for about 5 minutes, then quick-release. Drain off any excess liquid, then pulse smooth or leave chunky as you like. You can also use the saute setting at the end to cook off extra moisture and concentrate the flavor. (Instant Pot conversion not re-tested.)

*Adapted from a-clean-plate*