I’m so remiss in not sharing this recipe with you earlier and for that you may pelt me with canned artichoke hearts. I deserve it. I have been making this for years and it’s one of my favorite appetizers ever.
It will remind you of that classic spinach-artichoke dip that we all know and love but with a lighter, brighter, more sophisticated treatment. I love scooping up the warm, cheesy, mayonnaise-y version with a Triscuit as much as the next girl but I love this one equally. The toasted walnuts are so good and the lemon juice is a welcome bright note that complements the artichokes perfectly.
One additional note: after you drain, rinse and chop the artichoke hearts, I would drain them again. A lot of water is released when they’re chopped and you don’t want the relish to be too soggy. I assume. No judgments.
You can make it a day ahead and serve with your favorite cracker (including Triscuits!) and veggies.
The recipe, from Real Simple magazine, is here.
I’m so excited to make this! Do you think orange juice would work in place of the orange liquor? Or…