Artichoke, caper & lemon dip
recipe
Artichoke, caper & lemon dip
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Not just a great dip, serve this alongside lamb chops or use as crostini topping
Ingredients
- 280g jar marinated artichokes, drained
- 1 garlic clove
- 50g/2oz pine nuts, toasted, plus extra zest and juice 1 lemon
- 3 tbsp grated Parmesan
- 20g pack flat-leaf parsley, a few leaves reserved
- 3 tbsp extra virgin olive oil
Serves:
8
Preparation:
10
Total Time:
10min
Directions
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- Combine all ingredients in a food processor or blender, then season with salt and pepper. Puree until fine, then scrape into a bowl. Sprinkle with extra pine nuts and the reserved parsley leaves to serve.
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