Spinach Baby Artichoke Hummus

Ingredients: 1 can garbanzo beans, drained and rinsed?

1/2 cup tahini?

2 tablespoons lemon juice?

1 clove garlic?

1/2 teaspoon salt?

1/4 cup ice water

1 jar Native Forest Baby Artichoke Hearts, drained?

1 cup defrosted frozen spinach

Instructions: Add the garbanzo beans, tahini, lemon juice, garlic, and salt to a food processor. Process until a paste forms, scraping down the sides as needed. Slowly drizzle in the ice water while the processor is running. This will make the hummus incredibly creamy!?

Add in the artichoke hearts and spinach and pulse until they are incorporated into the humus, but you can still see chunks of the artichokes and spinach. Serve and enjoy!

Mediterranean Chopped Salad

Ingredients: 1 can Native Forest Organic Hearts of Palm-sliced

1 can Native Forest Quartered Artichoke Hearts

2-3 Roma tomatoes, cubed

2-3 leaves Fresh basil, cut into small ‘ribbons’

To taste Olive oil

To taste Red wine vinegar

Instructions: Toss hearts of palm, artichoke hearts, Roma tomatoes and basil gently.

Splash with red wine vinegar and drizzle with olive oil to taste. Can be served at room temperature or chilled for a couple of hours first. Enjoy!

Artichoke Dip with Native Forest Quartered Artichokes

Ingredients: 1 cup mayonnaise or vegan mayonnaise, 1 cup Grated Parmesan cheese

1/2 cup Onion, finely chopped, 1 can Native Forest Quartered Artichokes, drained, 1 Tbsp Lemon juice to taste, Pepper,

3 Tbsp Edward & Sons Organic Breadcrumbs

1 tsp Olive oil

Instructions: Preheat oven to 400ºF.

Stir together first three ingredients.

In a food processor, chop the drained artichokes and then add the lemon juice and pepper. Add the artichoke mixture to the mayo mixture and stir well. Put into small-oiled baking dish. Mix the crumbs and olive oil together and sprinkle on top of the mixture.

Bake about 20 minutes until top is browned.

Serve with crackers, pita wedges, veggies…