Artichoke & lemon dip

Prep: 10 mins

Easy

Serves 8, with other dishes
Good with breadsticks, or try this with grilled lamb or as a topping for crostini

Nutrition and extra info

  • Vegetarian
  • Gluten-free
  • Egg-free

Nutrition: per serving

  • kcal138
  • fat14g
  • saturates2g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein2g
  • salt0.47g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 280g jar marinated artichoke, drained
  • 1 garlic clove
  • 50g pine nut, toasted, plus extra
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp grated Parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 20g pack flatleaf parsley, a few leaves reserved
  • 3 tbsp extra-virgin olive oil

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (14)

ianwilkinson's picture

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!

sarahandgavin's picture

ha ha Ian! I think you'll find that when it was first published, this recipe had "capers" in the title but none in the recipe. And that caused confusion then (understandable really!). Now, the title has been corrected but the comments are still there. And that's caused your confusion now :)

chubbychops's picture
2

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.

thynk2much's picture
5

Perfect, easy and delicious - a huge hit.

kellyesue's picture
5

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

emsmith's picture
4

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.

marijas's picture
5

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.

niklin's picture

instead of pinenuts can i use toasted almonds

cogglie-99's picture

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

sweetandsour's picture
5

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.

julietday's picture
5

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.

drewsuse's picture
5

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.

elainegrima's picture

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

marieisaac's picture

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…