ARTICHOKE DIP WITH SHAVED LEMON AND CAPERS, WITH TOMATO, BASIL AND MOZZARELLA SALAD

Make your own vegie dip as a party starter or cheeseboard star – it’s creamy, cheesy and easy. And keep it fresh with a simple caprese salad.

Preparation time 15 mins Cooking time 15 mins Serves 4

180ml extra virgin olive oil

2 x 280g jars artichoke hearts

in brine, drained

2 cloves garlic, finely sliced

3 Tbsp lemon juice

200g cream cheese, at room

temperature

100g parmesan, finely grated Sea-salt flakes and freshly ground

black pepper, to season

1 small thin-skinned lemon

2 Tbsp capers, drained

Fresh crusty bread or toasted pita,

Turkish or lavosh bread, to serve

STEP 1 Heat 2 Tbsp of the olive oil in a frying pan over medium heat. Add artichoke hearts and garlic to lightly brown. Cook for 10 minutes, tossing constantly. Remove from heat.

STEP 2 Put artichoke mixture in the small bowl of a food processor. Add juice, cream cheese and parmesan. Season. Blitz a li le, then add 100ml of the oil and blitz to emulsify into a smooth paste. Put in a serving bowl. (You can also use a stick blender.)

STEP 3 Using a sharp serrated knife, slice lemon into thin rings, then slice each ring into 8 li le triangles. Season triangles with salt and drizzle with oil.

STEP 4 Add remaining 2 Tbsp oil to a frying pan over medium heat. When hot, add capers and fry until crispy. Drain on paper towel.

STEP 5 Top artichoke dip with finely sliced lemon pieces and fried capers, then serve with sliced fresh or toasted bread on the side.