This brightly coloured dip is perfect for serving at parties - marinated artichokes are combined with cooked peas, cumin, lemon juice and extra-virgin olive oil. Serve with crackers or crusty French bread.
- 140g frozen peas
- 100g artichoke hearts
- 1 tsp. cumin
- 2 tbsp. lemon juice
- 4 tbsp. extra-virgin olive oil
- Salt and pepper
- 1 tbsp. grated parmesan
- 10 fresh mint leaves
Cook the peas according to packet instructions in boiling salted water until tender. Drain and put into a food processor.
Dice the artichokes and add to the food processor along with the cumin, lemon juice, oil, parmesan, salt and pepper and mint leaves. Pulse until the ingredients are all chopped together and combined. Cover before serving at room temperature.