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Artichoke and lemon dip

Artichoke and lemon dipArtichoke and lemon dip
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.

By Trish Deseine

From Trish Deseine's Christmas Dishes

Shopping list

Ingredients

  • 30g/1oz Parmesan (or a similar vegetarian hard cheese), broken into chunks
  • 1 large garlic clove, roughly chopped
  • 175g/6oz grilled artichoke hearts, drained weight, roughly chopped
  • 1 small preserved lemon, pulp and pips removed, chopped
  • small handful of parsley leaves, roughly chopped, plus extra for garnish
  • 100ml/3½fl oz extra virgin olive oil
  • squeeze lemon juice
  • salt and freshly ground black pepper

Method

  1. 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.

  2. 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.