Artichoke & olive dip
- Jane Hornby
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Serves 6
Easy
Prep: 15 mins
A star rating of 4.8 out of 5.5 ratingsRate
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Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats
Vegetarian
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Easy caponata
A star rating of 5 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
280g jar chargrilled artichokes
in oil, drained, 2 tbsp of the oil reserved
-
340g jar pitted green olives
drained, 1 olive reserved, to serve
-
25g pine nuts
-
50g parmesan
(or vegetarian alternative), finely grated
-
juice ½ lemon
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Nutrition: per serving
- kcal179
- fat18g
- saturates4g
- carbs1g
- sugars1g
- fibre2g
- protein4g
- salt2.14g
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Method
-
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.
Recipe from Good Food magazine, September 2010
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A star rating of 4.8 out of 5.5 ratings
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