Artichoke, Caper & Lemon Dip

7 ingredients
3 steps

Ingredients

  • 10 ounces artichokes, marinated, drained
  • 1 garlic clove
  • 2 ounces pine nuts, toasted, plus extra
  • 1 lemon, zest and juice
  • 3 tablespoons parmesan cheese, grated
  • 1 ounce flat leaf parsley, a few leaves reserved
  • 3 tablespoons extra virgin olive oil

Directions

  1. 1
    Combine all ingredients in a food processor or blender, then season with salt and pepper.
  2. 2
    Puree until fine, then scrape into a bowl.
  3. 3
    Sprinkle with extra pine nuts and the reserved parsley leaves to serve.

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