Artichoke and lemon dip

Artichoke and lemon dip

Serve this easy dip with pitta bread, breadsticks or crisp Italian-style flatbread.


  • 30g/1oz Parmesan (or a similar vegetarian hard cheese), broken into chunks
  • 1 large garlic clove, roughly chopped
  • 175g/6oz grilled artichoke hearts, drained weight, roughly chopped
  • 1 small preserved lemon, pulp and pips removed, chopped
  • small handful of parsley leaves, roughly chopped, plus extra for garnish
  • 100ml/3½fl oz extra virgin olive oil
  • squeeze lemon juice
  • salt and freshly ground black pepper