This garlicky puréed artichoke spread has a fresh flavor from parsley and lemon zest. It goes with most sandwich fillings and is great on a cracker too.

My sister sent me a text about a green spread that said, “you have to make this ... love it on sandwiches, crackers, eggs, etc.”

And she was right — this green spread is a sandwich genie. It adds a few more nutrients to your diet and, better yet, it's made with ingredients that you almost always have.

The “Green Genie” spread, as my sister and I refer to it, is a garlicky puréed artichoke spread colored with curly green parsley that gives it a fresh clean flavor rich with garlic, lemon zest, pistachios and good olive oil. It is neutral enough to go with most sandwich fillings and enhance their flavor. It is also a great topping for crackers and an easy appetizer before dinner.

This bright green, aromatic spread is thick like a dip. When I made a sandwich replacing mustard and lettuce with this spread, I was richly rewarded with the best sandwich that I had eaten in a long time.

If packing this for a brown bag lunch, make the sandwich with frozen bread. By the time lunch rolls around, the bread will be freshly thawed.Servings: 2Start to finish: 15 minutes2 slices rye bread2 slices of Swiss cheese2 slices hamGreen Genie Sandwich Spread (see below)Spread each slice of bread with the Green Genie Spread. Layer the ham and the cheese and cut sandwich in half. Enjoy at room temperature.Green Genie Sandwich Spread (Garlic-Artichoke Spread)Makes about 1¼ cups (10 servings)1 can water-packed artichoke hearts, rinsed and drained1/3 cup roasted pistachios or other favorite nut3 cloves of garlic1 cup packed curly parsley, washed and driedZest and juice of a large lemon1/3 cup best-quality extra-virgin olive oil½ teaspoon fine-grain sea salt or more to tasteWhite pepper to tastePut all ingredients in a blender or a food processer fitted with the “S” blade. Process until smooth and puréed. Depending on your blender, you may need to use a spoon to move the ingredients as you process them.Place in a non-reactive container until ready to use. Will keep in refrigerator for up to one week.