Artichoke-and-Caper Dip With Fresh Vegetable Crudités

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons capers roughly chopped
• 1 small garlic clove peeled
• 3 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon zest grated
• 2 tablespoons olive oil extra-virgin
• 5 cups vegetables fresh assorted sliced radishes, baby carrots, blanched wax beans, broccoli and cauliflower florets

Equipment

• food processor

Directions

1. Combine garlic and artichoke hearts in a food processor; pulse for 30 seconds or until well chopped. With processor on, add the lemon juice, lemon zest, and olive oil, processing until smooth and well blended.
2. Stir in pepper and capers.
3. Serve dip at room temperature or chilled with assorted crudits. Dip can be made 1 day in advance and stored in the fridge.