Artichoke & lemon dip

Artichoke & lemon dip

By Jennifer Joyce
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(14 ratings)
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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
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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…

  • 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.

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Comments, questions and tips

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ianwilkinson
18th Mar, 2012
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!
sassassassas's picture
sassassassas
8th Oct, 2015
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
23rd Dec, 2011
2.05
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
30th Sep, 2011
5.05
Perfect, easy and delicious - a huge hit.
kellyesue
26th May, 2011
5.05
So easy and delicious. Served at a dinner party and everyone wanted the recipe.
emsmith
7th Sep, 2010
4.05
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
30th Nov, 2009
5.05
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
2nd Jul, 2009
instead of pinenuts can i use toasted almonds
cogglie-99
1st Jul, 2009
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
25th May, 2009
5.05
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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