Creamy Artichoke Spread or Sauce

Step 1: Garlic ... Cut a thin slice off the top of the garlic head, place on a piece of foil and drizzle with olive oil. Wrap up like a little pouch and bake in a 350 degree oven for 30-40 minutes until soft. Let it cool. Then, literally 'squish' the garlic out of the head into a food processor. Just squeeze, and the garlic will come right out.

Step 2: Artichokes and Sauce ... I don't cook the artichokes according to package directions; but, I do cook them for 3-4 minutes to heat through right in the microwave. Once they are done, cool and transfer to the food processor along with the garlic. Add the lemon juice, zest, and puree until smooth. Season with salt and pepper to taste, and puree again.

Step 3: Sauce ... Now, you have 3 options.

Step 4: Option #1: Add the artichoke sauce to a small pot along with 1/2 cup chicken broth and bring to a light boil. Reduce to low, and simmer 3-4 minutes until heated through. You can even add a splash of white wine if you want. Toss with pasta of your choice; and finish with grated parmesan or pecorino romano cheese; and a drizzle of good olive oil.

Step 5: Option #2: Simmer 1/2 cup heavy cream and the artichoke sauce for 5 minutes on medium low heat. Serve over grilled chicken or seafood. This sauce can also be tossed with pasta as well for a creamy pasta dish. Top with grilled chicken or add other grilled vegetables fora fantastic easy pasta dish.

Step 6: Option #3: Use as is. Spread on crusty bread and top with your favorite cheese; bake and enjoy. Or spread it on on your favorite sandwich; it is fantastic on a fish sandwich, grilled chicken or a 'veggie' sandwich. Also, one of my favorites is on toasted baguettes. You could always add a variety of toppings. Diced fresh or sun dried tomatoes, olives, scallions, baby greens or arugula; the options are endless.

Step 7: Serve ... And ENJOY!