5 artichoke hearts in vinegar & oil (I use the Kirkland brand 33oz jar from Costco)
1/2 medium size sweet onion
about 1/2 stick of celery
1/2 tsp garlic powder
1/2 tsp of oregano or Italian herb mix
salt and pepper to taste
1 Tbsp mayonnaise
artichoke hearts – drained and chopped
paprika, onion, celery – chopped
touches – mix the ingredients and let it sit while cooking for flavors to have time to balance out
On medium heat, lightly dry-fry (no oil added) the chopped vegetables for 2~3 minutes with the garlic powder and herb mix.
The purpose is not to cook the vegetables, but to remove excess moisture from the vegetables to prevent them from making the spread too soggy.
Pour dry-fried vegetables on a dish and spread to let it cool.
Put fully drained tuna and chopped artichoke hearts into a large bowl and mix well with all the ingredients.