|Fresh summer Asparagus with an Artichoke dip.|
Makes 4 cups
In a food processor add
2 cans of Artichokes, drained
a large handful of fresh parsley
3 cloves of garlic
1 tsp of salt
1/4 tsp of freshly ground chillie pepper
a pinch of sugar
Fresh zest of the lemon and the juice of one lemon
1/2 cup of freshly grated pecorino, pravolone, parmesan, asiago or any favourite similar cheese
With the machine turned on, pour good virgin olive oil in a gentle stream until the mixture is a thick texture. ( Approximately 1 cup )
Optionally add in with a spoon
a chopped pickled walnut;it is delicious.
This dip is superb on the base of a pizza, served up with special cheese crackers, with an egg and a potato salad. It also pairs well with blistered Shishito or Padron Peppers.
It stays well in the fridge for up to 2 weeks.
Do not over power the dip with cheese. The taste of the artichoke needs to stand out.
If you prefer to use the bottled variety, you may need to adjust the salt and lemon.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.