Ar­ti­choke, green olive and pre­served le­mon dip


Australian Women’s Weekly NZ - - CONTENTS -

1½ cups (240g) whole green olives

280g jar ar­ti­chokes in brine, drained

1 wedge pre­served le­mon

1 ta­ble­spoon salted ca­pers, rinsed, drained

1 cup loosely packed fresh flat-leaf pars­ley leaves, chopped

1 ta­ble­spoon fresh le­mon thyme leaves

1 clove gar­lic, crushed

1 ta­ble­spoon chopped fresh mint leaves

¼ cup (60ml) ex­tra vir­gin olive oil

1 ta­ble­spoon ver­juice

1 Pit the olives us­ing ei­ther a small knife or cherry pit­ter.

2 Rinse the ar­ti­chokes un­der run­ning wa­ter to re­move all the brine; drain well.

3 Cut the flesh away from the skin of pre­served le­mon; dis­card flesh. Chop the skin coarsely.

4 Add all in­gre­di­ents, ex­cept the oil and ver­juice, to a food pro­ces­sor. Blend un­til the mix­ture is com­bined but still a lit­tle coarse. Add oil and ver­juice; pulse un­til the mix­ture is coarse but spread­able. Add a lit­tle more ver­juice or olive oil if re­quired. Taste for sea­son­ing and ad­just if nec­es­sary.

5 Serve dip with the Wal­nut Flat­bread (recipe be­low).

Not suit­able to freeze.

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