Family friendly

Artichoke, green olive and preserved lemon dip

Name: Artichoke, green olive and preserved lemon dip
Prep time: 10 min
Total time: 10 min
Yield: 1 3/4 cups
Ingredients: 1/4 preserved lemon*; 1 cup (150g) pitted green olives; 2 (about 150g) whole marinated artichokes with stem intact*, roughly chopped; 1 tbs salted capers*, rinsed, drained; 1 cup flat-leaf parsley leaves, chopped; 1 garlic clove, crushed; 1/3 cup (80ml) extra virgin olive oil; 1/4 cup (60ml) verjuice*; Labna* and toasted Lebanese bread, to serve

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10m

1 3/4 cups

Artichoke, green olive and preserved lemon dip

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Add style and sophistication to party food favourites with this gourmet artichoke and olive dip.

1/4 preserved lemon*
1 cup (150g) pitted green olives
2 (about 150g) whole marinated artichokes with stem intact*, roughly chopped
1 tbs salted capers*, rinsed, drained
1 cup flat-leaf parsley leaves, chopped
1 garlic clove, crushed
1/3 cup (80ml) extra virgin olive oil
1/4 cup (60ml) verjuice*
Labna* and toasted Lebanese bread, to serve

Method

1.

Remove and discard the preserved lemon flesh. Rinse the skin and pat dry with paper towel, then roughly chop.
2.

Process all the ingredients, except the oil and verjuice, in a food processor until combined but still a little coarse. With the motor running, add the oil and verjuice until the mixture is coarse but spreadable – add a little more verjuice or oil if required.
3.

Season to taste and serve with labna and toasted Lebanese bread for dipping.