Artichoke Butter Board

Ingredients

• 2 Ocean Mist Farms Artichokes
• 1 whole garlic head
• 3 tablespoons olive oil
• 1 cup good quality butter – softened
• 2 cups fresh spinach – wilted, cooled and squeeze dried
• 1 tablespoon fresh lemon zest
• Preheat oven to 425 degrees Fahrenheit. Wash a decorative cutting board with hot water and soap or line with parchment paper.
• Trim 1/4 inch off of the end of the garlic head. Drizzle with olive oil and sprinkle with salt. Wrap tightly in aluminum foil.
• Heat a skillet to medium heat. Add spinach. Cook quickly for about 1-2 minutes until wilted but still vivid green. Remove and cool. Place on paper towel and squeeze excess liquid out.
• Combine softened butter, wilted spinach, half of the bulb of roasted garlic. 1 teapsoon of lemon zest, 1/2 teaspoon salt and chopped artichoke heart.
• Spread on to a clean cutting board using big swirls. Top with additional lemon zest and remaining roasted garlic. Serve with artichoke leaves on the side for dipping!
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