Artichoke, green olive and preserved lemon dip
SERVES 6-8 PREP TIME 15 MINUTES
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.