Artichoke cream
About the recipe
Like many other good recipes, this one reminds me of holidays. It’s probably because I got my hands on some of this zesty creamy artichoke dip in Italy one time, and very quickly demolished it.
Enjoy it with breadsticks or crunchy raw veg for a simple light lunch.
Artichoke cream
Dips, sides and pickles
Ingredients
- 250g jar of artichoke hearts (you can also prepare your own, if you prefer)
- 5g fresh parsley
- 20g parmesan (I use a vegetarian hard cheese)
- 1 tablespoon cold-pressed extra virgin oil
- The juice of a quarter of a lemon
- A pinch of salt and grind of pepper
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First prepare your ingredients.
Drain the artichoke. Roughly chop the parsley. And grate the cheese.
Add everything to a food processor and blitz it up until it’s very smooth.
It can take a few minutes to get it really smooth, so be patient.
Taste it.
Needs more lemon, parsley, salt…? You’re in charge of making the flavours pop!
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