Artichoke cream

If there is one food that one can fall in love with in France, it is the artichoke and its many forms in different dishes. From fresh salads in the spring to canned and mixed-in other dishes, it is a staple in many Mediterranean cuisines. And France is no exception. There are various ways of preparing artichokes and this, blended in a cream, is one of them. This simple recipe delivers an ever so special taste – all because of the uniqueness of the artichoke. Something you will find in many shops all over France.

350 g drained canned artichoke hearts (those in oil)
1 tbsp capers (preferably in olive oil)
2 small garlic cloves, grated
1 tsp vinegar or lemon juice*
20 - 40 ml mild extra virgin olive oil
sea salt to taste
freshly ground pepper to taste
a bit of chili flakes or Espelette pepper
1 tsp maple syrup (optional, but I do like it)

Some walnuts or Espelette pepper to serve

Place everything in the blender with only half of the oil and blend on medium speed until smooth. Add more oil if necessary. Serve as a dip or as a sauce for pasta or on top of a baked pizza base topped with cheese or cured meat. 

* If the capers are marinated, you should omit adding the vinegar marinade as the capers will have enough.