Artichoke and preserved lemon dip
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!
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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