Artichoke & lemon dip

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• MARIE

  2008-10-21 13:59:07.475757

  MARIE commented on this recipe

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

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• elaine

  2008-12-29 11:07:37.093009

  elaine commented on this recipe

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

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• drewsuse

  2009-03-16 14:43:34.342226

  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

  2009-03-16 14:43:57.587583

  drewsuse rated this recipe

  

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• Jules

  2009-05-06 19:52:44.028435

  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

  2009-05-06 19:53:37.939527

  Jules rated this recipe

  

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• Jo H

  2009-05-25 20:57:46.183235

  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

  2009-07-01 19:29:16.17549

  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

  2009-07-02 17:52:37.279994

  niklin commented on this recipe

  instead of pinenuts can i use toasted almonds

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• Zyng

  2009-11-30 09:56:21.271805

  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

  2010-09-07 11:47:22.857214

  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

  2011-05-26 19:14:31.558964

  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

  2011-09-08 12:12:24.36289

  Antoinette rated this recipe

  

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• thynk2much

  2011-09-30 14:31:58.514232

  thynk2much rated and commented on this recipe

  

  Perfect, easy and delicious - a huge hit.

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• chubbychops

  2011-12-23 22:37:19.735876

  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

  2012-03-18 09:54:19.142263

  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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