Artichoke herb dip

4 artichoke hearts
Juice of 1 lemon
2 Tbsp (30 ml) flax oil
4 cloves garlic, minced
1 shallot, minced
1 1/2 tsp (7 ml) Dijon mustard
1/2 cup (125 ml) kefir or plain yogurt
1 Tbsp (15 ml) sunflower oil
Fresh herbs (dill, basil, thyme), chopped
Tamari soy sauce, to taste
Sea salt, to taste

Blend all ingredients until smooth and serve with fresh vegetables or bread for dipping.

Source: alive #259, May 2004