Perfect for parties, this dip packs a real punch of flavour. Made with marinated artichokes, lemon juice and zest, parmesan and parsley, it's super fresh and super zingy. Serve it with breadsticks or crostini at a dinner party.
- 250g jar marinated artichokes, drained of liquid
- Zest and juice of 1 lemon
- 1 garlic clove
- Small handful freshly chopped parsley
- 50g pine nuts
- 3 tbsp. extra virgin olive oil
- 50g finely grated parmesan
Heat a dry non-stick frying pan over a medium heat. Add the pine nuts and fry until lightly golden. Tip from the pan. Keep an eye on them as they burn really easily.
Combine the artichokes, lemon zest, lemon juice, garlic clove, parsley, half the pine nuts and the parmesan in a food processor. Whiz until smooth. With the food processor running, gradually pour in the olive oil.
To serve, spoon the dip into a bowl and sprinkle with the rest of the pine nuts.