Artichoke & olive dip
- Preparation and cooking time
- Serves 6
Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats
- STEP 1
Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.