Artichoke & olive dip

Artichoke & olive dip

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(2 ratings)

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 6

Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
179
protein
4g
carbs
1g
fat
18g
saturates
4g
fibre
2g
sugar
1g
salt
2.14g

Ingredients

  • 280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved
  • 340g jar pitted green olives, drained, 1 olive reserved, to serve
  • 25g pine nuts
  • 50g parmesan (or vegetarian alternative), finely grated
  • juice ½ lemon

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Method

Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.

Recipe from Good Food magazine, September 2010

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Comments

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aureliecjohnson's picture
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My guests always live this dip. I know serve it on crostini - slices of baguette, that I brush with the oil from the artichoke and then put under the grill for a couple of minutes. It makes the dip a lot easier to serve.

deakincaro's picture
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This was a hit when I made it last week. My family and friends devoured the lot. I accompanied it with the Caponata which is also delicious. I have made a second batch already!

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