Middle Child's Artichoke Relish
Spread it on your sandwich, dip a chip, eat it all with a fork in your kitchen over the food processor... we're not judging.
By Middle Child | @middlechildphiladelphia
⅛ cup Drizzle
2 ½ tsp Lemon Zest
4 tsp lemon juice
2 tbsp calabrian chilis crushed
4 ½ cups marinated artichokes and ¼ cup of liquid from the jar
Pinch of black pepper
Instructions
Active Time: 10 minutes
Full Time: 10 minutes
Add Drizzle, lemon zest, lemon juice, and Calabrian chili to a food processor and pulse until smooth. Empty the food processor into a mixing bowl.
Add marinated artichokes to the empty food processor and pulse until it develops a smooth but chunky consistency (like a chunky peanut butter).
Add your roasted red peppers to the food processor and pulse. Should be chunky like a rough dice.
Add your artichoke red peppers mix to the mixing bowl, along with the ¼ cup of reserved artichoke liquid and and black pepper.
Mix thoroughly, ensuring everything is incorporated evenly. The final product should be chunky and spreadable, but not a paste. Store in the fridge.
