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  • Writer's pictureThea

Artichoke Almond Dip

I have a thing for thistles. It goes back to when Mom’s horse, Dutchess, had a thing for thistles. Dutchess went crazy for them, yanking the bit with her mouth and pulling her rider from the path to pursue its purple head. Mom thought it strange that a horse should like thistles. Later I learned that horses seek out thistles as a liver cleanse or protector like milk thistle. That made sense to me because I saw Dutchess colicking often.

Artichokes are thistles that originated in the Mediterranean and have medicinal properties like balancing blood sugar and cholesterol. Ever since my health-conscious friend, Joyce Oliver, who we tease about being joyous all over, shared with me this recipe, it has become a big hit. And now I share it with you… To Your Health! Bon Appétit!!


14 oz. can artichoke bottoms

¼ cup water

¼ cup olive oil

¼ cup lemon juice

lemon zest

1 cup almonds soaked overnight

¼ cup chopped red onions

½ tsp sea salt

4 cloves garlic

Process until smooth. Eat with corn chips, crackers, or fresh veggies.

If you need a soundtrack to back your appetizer enjoyment check out: She Loved Horses

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