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3 ratings

Recipe by Jennifer Joyce

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1. Combine all ingredients in a food processor or blender, then season with salt and pepper. Purée until fine, then scrape into a bowl. Sprinkle with extra pine nuts and the reserved parsley leaves to serve.

PER SERVING

138 kcalories, protein 2g, carbohydrate 1g, fat 14 g, saturated fat 2g, fibre 0g, salt 0.47 g

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• MARIE

  21 October 2008

  MARIE commented on this recipe

  are there capers in this recipie~?????

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• elaine

  29 December 2008

  elaine commented on this recipe

  loved the taste, didn't use any capers...

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• drewsuse

  16 March 2009

  drewsuse commented on this recipe

  I'm sure Good Food have this titled incorrectly........... should be artichoke, pinenut and lemon. This is great; really yummy, and your guests won't be able to guess the ingredients.

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• drewsuse

  16 March 2009

  drewsuse rated this recipe

  

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• Jules

  06 May 2009

  Jules commented on this recipe

  This is utterly delicious as is the roast pepper and walnut dip by Jennifer Joyce and devoured by anyone I make it for. Also, simple but incredibly stylish and yummy. Punches a long way above its weight. Great if you have vegetarians for supper and they may be getting a bit short-changed on a meaty main.

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• Jules

  06 May 2009

  Jules rated this recipe

  

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• Jo H

  25 May 2009

  Jo H rated and commented on this recipe

  

  I am a fan of dips and this has become one of my favourites. All the tastes blend so well together. I'll definately be doing this again.

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• Cogglie

  01 July 2009

  Cogglie commented on this recipe

  At this time of year I have fresh artichokes............not very many at a time, maybe 3 or 4. It's hard to work out how many fresh artichoke hearts would be needed for this recipe

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• niklin

  02 July 2009

  niklin commented on this recipe

  instead of pinenuts can i use toasted almonds

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Ingredients

• 280g jar marinated artichokes , drained
• 1 garlic clove
• 50g pine nuts , toasted, plus extra
• zest and juice 1 lemon
• 3 tbsp grated parmesan
• 20g pack flatleaf parsley , a few leaves reserved
• 3 tbsp extra-virgin olive oil

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Difficulty and servings

Serves 8, with other dishes

Preparation and cooking times

Prep 10 mins

Vegetarian, Gluten-free, Egg-free

Ingredients

• 280g jar marinated artichokes , drained
• 1 garlic clove
• 50g pine nuts , toasted, plus extra
• zest and juice 1 lemon
• 3 tbsp grated parmesan
• 20g pack flatleaf parsley , a few leaves reserved
• 3 tbsp extra-virgin olive oil

PER SERVING

138 kcalories, protein 2g, carbohydrate 1g, fat 14 g, saturated fat 2g, fibre 0g, salt 0.47 g

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