14 oz. artichoke hearts
3 cups baby spinach, blanched
1/2 white onion, minced
6 cloves garlic, minced
5 sun dried tomatoes, cut into small pieces
½ cup full-fat coconut milk
Sea salt and freshly ground pepper
– In a medium saucepan, heat 2 tablespoons of coconut oil, butter or ghee. Add in the onion and garlic and sauté for 2 to 3 minutes.
– Add in the artichokes, sundries tomatoes and spinach and cook for an additional 3 minutes.
– Remove from the heat and let it cool.
Pour in the coconut milk and combine well.
– Refrigerate for at least 30 min, and serve with fresh vegetables, roasted plantains or sweet potato chips