Artichoke Spread with garlic, lemon & mint
Made using a jar of chargrilled artichokes, this is an easy spread or dip to make at home. Enjoy it bruschetta-style on toasted Italian bread or dipped into with raw veg.
Ingredients
- 200 g chargrilled artichoke hearts from a jar or deli, drained weight is after draining
- 45 ml extra virgin olive oil
- 1 clove garlic
- ½ - 1 lemon juice only
- ¼ - ½ tsp salt
- ⅛ - ¼ tsp ground black pepper
- ½ - 1 tsp Aleppo pepper or chilli flakes optional
- 1 rounded tbsp chopped fresh mint
- ½ - 1 level tbsp chopped fresh parsley
Instructions
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Put all the ingredients EXCEPT the fresh herbs into a small blender or food processor: you may wish to start with the lower suggested amounts of the seasonings and add more if needed.
Whizz to a smoothish puree, taste and add more lemon, salt, pepper, or chilli if needed.
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Transfer the mixture to a bowl and stir in the chopped mint and parsley: you could add these to the blender with the other ingredients, but they can lose their identity if processed too long.
The flavour will improve if covered and chilled in the fridge for at least 30 minutes.
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Serve spread on toasted Italian bread such as focaccia with a few olives and/or pickled vegetables on the side. Also good as a dip with vegetable crudite.
Should keep for 3 days stored in the fridge.