Artichoke Butter Board
- 1 (12 oz) jar Reese grilled Marinated Artichoke Hearts, drained
- 1 cup high-quality salted butter, softened
- 2 cups fresh spinach
- 1 whole garlic bulb
- 1 tbsp olive oil
- 1 tbsp fresh lemon zest
- 1 tsp chopped fresh parsley
- Freshly ground black pepper, to taste
- Flaky sea salt, for garnish
- Crostini, crackers toasted baguette slices, or fresh vegetables for serving
1. Preheat the oven to 400°F. Trim the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and caramelized. Let cool.
2. While the garlic roasts, quickly wilt the spinach in a skillet over medium heat for 1-2 minutes. Transfer to a paper towel and squeeze out as much moisture as possible. Finely chop.
3. Drain the Reese Grilled Marinated Artichoke Hearts, reserving 1 tablespoon of the marinade if desired for extra flavor. Roughly chop the artichokes into small bite-sized pieces.
4. In a medium bowl, combine softened butter, chopped spinach, chopped Reese Grilled Marinated Artichoke Hearts, half of the roasted garlic, lemon zest, lemon juice, parsley, black pepper. Mix until well combined.
5. Spread the butter mixture onto a serving board using the back of a spoon to create swirls. Top with the remaining roasted garlic, additional chopped artichokes, a sprinkle of lemon zest, flaky sea salt, fresh parsley, and a drizzle of the reserved artichoke marinade if desired. Serve with toasted baguette slices, crostini, crackers, or fresh vegetables for dipping.