It is artichoke season, and they are powerhouses of nutrition. Artichoke’s fiber content is one of the highest of all vegetables, boasting a whopping 10.3 grams of dietary fiber for one medium artichoke, and some of the most powerful, polyphenol-type antioxidants are found in artichokes.
Artichoke-Walnut Spread
Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith, 2007). The Tassajara Zen Mountain Center is a legendary Buddhist monastery set deep in California’s Ventana Wilderness, and is famous for its healthy gourmet vegetarian cuisine. Guests rave about one particular Tassajara tradition: the bag lunch. Here is one of their guests favorite spreads.
1/2 cup toasted walnuts
1/2 cup firm silken tofu (or ricotta cheese)
12 artichoke hearts (ideally use fresh baby artichokes; otherwise canned in water, drained)
1/4 cup olive oil
1/2 cup grated Parmesan, asiago, or a mixture of asiago and provolone cheese
2 tablespoons minced fresh oregano, or other fresh herb
2 cloves garlic, minced
1/3 cup fresh lemon juice, or to taste
salt and pepper
Grind the walnuts in a food processor until fine. If using silken tofu, wrap in a towel and press with a heavy weight for 30 minutes before using. Add the rest of ingredients and blend in the food processor or by hand until chunky but a uniform mixture; cover and chill until ready to serve.
Makes 2 cups
By Annie B. Bond, best-selling and award-winning author of five green living books, thousands of blogs, and all the tips in the Greenify Everything app. Called “The Godmother of Green” by Martha Stewart Sirius Radio.
