Artichoke and lemon dip
Serve this easy dip with pitta bread, breadsticks or crisp Italian-style flatbread.
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/3陆fl oz extra virgin olive oil
- squeeze lemon juice
- 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.
