Add one frozen on bag artichoke hearts, 12 oz is what I use. Put in blender. Prepare the artichoke if it is fresh. Rinse it off. Pull all the little brown leaves off and the one layer of outer leaves. Trim the bottom of
the artichoke until there is about 1/2 inch left on the stem. Trim all the sharp points off the leaves with a kitchen scissors. Then trim a good portion off the top leaves (where the artichoke opens up later
after it is cooked. Steam it in a big pot of simmering water (covered) for about 45 minutes or until soft, you can microwave them too. When it is soft, pull it out of the water and drain upside down to get all the extra water out. Scrape the soft part of each leaf with a spoon and then discard the leaves. Once you get toward the center you are at the heart. Be careful it is hot and it may be sharp if you missed some leaves. Once you get to the center you can put the whole piece into the blender. You want around 3 cups. This is much easier with frozen artichokes.
In a pan sauté the garlic with butter. I love garlic so I use 8 cloves. You can use less if you like. Make sure to use a low heat so you do not burn the garlic or the butter. They should be soft and toasty. Then take a half a stick of butter and put it in the blender. Add 1/4 teaspoon salt and 1/4 teaspoon of pepper. Now blend it all together until it is a creamy texture spread on toast or dip with your favorite chips. I have also put it on top of pasta. Just a spoonful melts on to it and adds great flavor.