Artichoke & lemon dip

Latest comments and suggestions

• 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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• Zyng

  30 November 2009

  Zyng rated and commented on this recipe

  

  This is a yummy dip (though not as popular with my guests as Jennifer Joyce's roast pepper dip mentioned above). The first time I made it I didn't use half enough parsley and it truly is a key ingredient here, so make sure you use all the 20g called for although it may seem like a lot! I also find that it is rather unhelpful when recipes call for juice of one lemon rather than offering a measurement as fruit varies in size, and therefore in the amounts it offers! So with this, I would suggest adding the lemon juice gradually and to taste (although again, it is a key ingredient and shouldn't be skimped on). As to the comment above, I wouldn't substitute the pine nuts with almonds personally, I think they have very different tastes.

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• EmSmith

  07 September 2010

  EmSmith rated and commented on this recipe

  

  Like Zyng, I made this alongside the roasted red pepper dip and, although not quite as popular as the aforementioned, it still went down a storm. Goes beautifully with slices lovely chewy ciabatta and an assortment of olives.

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• KellyeSue

  26 May 2011

  KellyeSue rated and commented on this recipe

  

  So easy and delicious. Served at a dinner party and everyone wanted the recipe.

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• Antoinette

  08 September 2011

  Antoinette rated this recipe

  

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• thynk2much

  30 September 2011

  thynk2much rated and commented on this recipe

  

  Perfect, easy and delicious - a huge hit.

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• chubbychops

  23 December 2011

  chubbychops rated and commented on this recipe

  

  I was really looking forward to trying this dip as it sounds delicious and seemed to be be the comments. I was sadly disappointed. I followed the recipe exactly and found my dip to be runny with an overpowering taste of lemon. The artichoke flavour was almost lost altogether. I added more artichoke to thicken it and boost flavour, but it is still disappointing for the cost. I will try the red pepper and walnut dip referred by Jules in previous comments. Won't make this one again.

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• Ian

  18 March 2012

  Ian commented on this recipe

  If you are NOT supposed to put something in, like capers, then the recipe should clearly state that, otherwise it could lead to confusion. Well done Elaine for having the foresight to omit capers even tough they were not called for. I made this recipe without anchovies and it came out great!

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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 (or vegetarian alternative)
• 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 (or vegetarian alternative)
• 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, sugar 1g, salt 0.47 g

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