Cheesy Artichoke Dip

Parmesan is versatile, and I always keep a big hunk of it on hand in my refrigerator. Here, the cheese adds a nutty flavor and helps to bind the artichoke hearts with the other ingredients. The result is a light and tangy dip that’s quick and easy to prepare. Serve it with crostini or crackers.


  • 1 jar (12 oz/375 g) water-packed artichoke hearts
  • Tbsp unsalted butter, at room temperature
  • 3/4 cup (3 oz/90 g) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
  • ¼ tsp freshly ground pepper, plus more to taste
  • 1 Tbsp finely grated lemon zest
  • 2 tsp fresh lemon juice
  • Sea salt
  • 2 Tbsp small capers, rinsed


Drain and rinse the artichoke hearts, then pat dry and coarsely chop. In a food processor, combine the artichoke hearts, butter, Parmesan, ¼ teaspoon pepper, and lemon zest and juice. Process to a paste.

Transfer the mixture to a bowl and season with salt and more pepper, if needed. Garnish with the capers and serve at once, or cover and refrigerate for up to 1 week.