• 1 9-ounce can artichoke hearts, rinsed and drained
  • 1/4 c. extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1/4 t. red pepper flakes
  • 1/4 t. paprika
  • 2 t. finely chopped fresh parsley
  • 2 t. finely chopped fresh tarragon
  • 2 large red onions, finely sliced
  • 2 large yellow onions, finely sliced
  • Juice of 1/2 large lemon


Preheat oven to 350º F.

In a small bowl, combine the artichokes with 2 T. of the olive oil, garlic, spices and herbs, and toss until evenly mixed.

Spread out the mixture onto a baking sheet and roast until the artichokes are soft and brown, 30-35 minutes, turning throughout to evenly cook. Be careful not to burn them.

Heat the remaining 2 T. olive oil in a medium cast iron pan over medium heat. After a minute add the onions and cook until soft, 5-6 minutes. Reduce the heat to low and continue to cook, stirring occasionally to prevent them from burning, until will caramelized, 15-20 minutes.

Stir in the lemon juice and cook for another minute.

In a large bowl, combine the roasted artichokes and caramelized onion mixture. Gently mix until evenly combined.

For a dip, pulse in food processor until the consistency of jam.