Cut off top of garlic head and drizzle on a little olive oil. Wrap it in tinfoil or put it in a covered baking dish. Bake at 300-350 till soft, about 20 minutes. (toaster oven works fine)
Drain artichoke hearts and put them in a food processor. Add 4 or 5 slices of sun dried tomato.
Squeeze baked garlic cloves out of their papery wrappers (careful -they're hot!) into the food processor.
Blend till smooth.
Add salt pepper and basil to taste.
Really easy and super yummy. I'm eating mine on crackers, but itd be tasty spread on a toasted bagel...howe'ver you like. :)
You could even add a block of silken tofu in there and turn it into more of a pasta sauce too?