Artichoke and lemon dip
An average of 5.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 6
Serve this easy dip with pitta bread, breadsticks or crisp Italian-style flatbread.
Ingredients
- Parmesan: 30g/1oz Parmesan (or a similar vegetarian hard cheese), broken into chunks
- garlic: 1 large garlic clove, roughly chopped
- artichoke: 175g/6oz grilled artichoke hearts, drained weight, roughly chopped
- lemon: 1 small preserved lemon, pulp and pips removed, chopped
- parsley: small handful of parsley leaves, roughly chopped, plus extra for garnish
- olive oil: 100ml/3½fl oz extra virgin olive oil
- lemon juice: squeeze lemon juice
- black pepper: salt and freshly ground black pepper
Method
Put the Parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse breadcrumbs. Add the drained artichokes, preserved lemon and parsley and whizz again.
Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency (you might not need all the oil). Season to taste with lemon juice, salt and freshly ground black pepper. Spoon into a bowl and sprinkle with extra parsley.
