Artichoke & lemon dip
- Preparation and cooking time
- Prep:
- Easy
- Serves 8, with other dishes
Ingredients
- 280g jar marinated artichoke, drained
- 1 garlic clove
- 50g pine nut, 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
Method
- STEP 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.
