Recipes

Artichoke and preserved lemon dip

Posted by Fiona Beckett (Google+) on March 15 2019 at 08:34

This brilliant storecupboard dip was taught to me by my friend cookery writer Trish Deseine who rustled it up in no time when I was staying with her recently.

I’ve made it - or roughly how I think she made it - twice since then and everyone has loved it

You need to be flexible about the quantities which will vary depending on the ingredients you’re using. Keep tasting!

Serves 4-6

30g mature parmesan cheese, broken into chunks

1 large clove of garlic, peeled and roughly chopped

a small (around 290g) jar of grilled artichoke hearts, drained and roughly chopped or about 175g loose grilled artichokes from a deli

1 small or 1/2 larger preserved lemon, pulp and pips removed and chopped

A small handful of parsley leaves - about 10g - roughly chopped + a few extra parsley leaves to decorate

Extra virgin olive oil - about 100ml

Good squeeze of lemon juice

Salt and freshly ground black pepper

Put the parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse crumbs. Add the drained artichokes, the preserved lemon peel and parsley and whizz again. Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency. Season to taste with lemon juice, salt and freshly ground black pepper. Spoon into a bowl or onto a plate and sprinkle with extra parsley. Serve with pitta bread, breadsticks or crisp Italian-style flatbread.

What to drink: artichokes are supposed to be tricky with wine but I’ve already found two that pair well: a citrussy sauvignon blanc and a verdicchio. Other dry Italian whites would work too.

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