Artichoke & lemon dip
- Jennifer Joyce
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Serves 8, with other dishes
Easy
Prep: 10 mins
A star rating of 4.7 out of 5.22 ratingsRate
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Good with breadsticks, or try this with grilled lamb or as a topping for crostini
Egg-free
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
280g jar marinated artichoke
drained
-
1 garlic clove
-
50g pine nut
toasted, plus extra
-
zest and juice 1 lemon
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3 tbsp grated parmesan
(or vegetarian alternative)
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20g pack flatleaf parsley
a few leaves reserved
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3 tbsp extra-virgin olive oil
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Nutrition: per serving
-
kcal138
-
fat14g
-
saturates2g
-
carbs1g
-
sugars1g
-
fibre0g
-
protein2g
-
salt0.47g
low
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Method
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step 1
Combine all ingredients in a food processor or blender, then season with salt and pepper. Purée until fine, then scrape into a bowl. Sprinkle with extra pine nuts and the reserved parsley leaves to serve.
Recipe from Good Food magazine, November 2008
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A star rating of 4.7 out of 5.22 ratings
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