Artichoke-Basil Spread

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Here's a whole-grain tortilla with Artichoke-Basil Spread and topped with
fresh radish sprouts, a couple of ham slices and tomatoes.
Rolled up, it makes a fantastic wrap.

Here's a sandwich made with whole-grain toast,
Artichoke-Basil Spread, fresh radish sprouts,
turkey slices and fresh tomatoes.

Makes 1 cup

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Making Artichoke-Basil Spread is a snap.  I schmeared it on sandwiches and wraps, but it can also be used as a dip.  It certainly takes the humble sandwich to the next level.  I found that the flavor becomes more intense with a little chill time in the fridge.  The red-pepper flakes do add heat, so if you prefer a milder spread, reduce the amount or leave it out altogether. 

1 can (14 oz.) artichoke hearts in water, drained and quartered

¼ cup fresh basil, chopped

2 Tablespoons mayonnaise (or light mayonnaise)

1 Tablespoon freshly squeezed lemon or lime juice

¼ teaspoon red-pepper flakes

Kosher salt, to taste

Freshly ground pepper, to taste

Place all the ingredients in a food processor or blender.  Process or blend until smooth.  Serve on a sandwich or with crackers or crudités.  Store in the fridge for up to 3 days.

By my calculations, ¼ cup of this spread equals 68 calories.

Sandwich Ideas:

Spread whole-grain bread or toast with Artichoke-Basil Spread.  Place fontina cheese, baby spinach and thinly sliced salami. 

Spread whole-grain tortilla with Artichoke-Basil Spread.  Place baby spinach or fresh sprouts on the tortilla.  Then place 2 slices of thinly sliced ham or turkey over the spinach.  Top with sliced tomato and/or cucumber slices.  Roll up the tortilla and serve this as a wrap.

(To learn how to make your own sprouts, click this link.)