Artichoke & lemon dip

Ingredients

• 280 g marinated artichoke drained
• 1  garlic clove 
• 50 g pine nut toasted
• 1  lemon zest 
• 3 tbsp parmesan grated (or vegetarian alternative)
• 20 g pack flatleaf parsley 
• 3 tbsp olive oil extra-virgin

Equipment

• food processor
• bowl
• blender

Directions

1. Combine all ingredients in a food processor or blender, then season with salt and pepper. Pure until fine, then scrape into a bowl.
2. Sprinkle with extra pine nuts and the reserved parsley leaves to serve.