Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats
Prep:15 mins
Serves 6
280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved340g jar pitted green olives, drained, 1 olive reserved, to serve25g pine nuts50g parmesan (or vegetarian alternative), finely gratedjuice ½ lemon
STEP 1Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.
