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.
Drain and rinse the artichoke hearts, then pat dry and coarsely chop. In a food processor, combine the artichoke hearts, butter, Parmesan,
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.
© 2013 All rights reserved. Published by Weldon Owen.