Artichoke, Arugula and Parmesan Dip

Name: Artichoke, Arugula and Parmesan Dip
Prep time: 5 min
Total time: 5 min
Yield: Makes 4 to 6 adult portions
Ingredients: 1¾ ounces arugula leaves; 10 ounces bottled artichokes in oil; 2 tablespoons extra virgin olive oil; juice of ½ lemon; ½ cup freshly grated Parmesan cheese; sea salt and freshly ground black pepper

Preparation info

Makes
4 to 6
adult portions

Difficulty
Easy
Ready in
5 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Ingredients

10 ounces bottled artichokes in oil
1¾ ounces arugula leaves

Sauce
Side dish
Vegetarian
Gluten-free

Method

Drain half of the oil from the artichokes and put the remaining oil with the artichokes in a food processor along with the arugula leaves, Parmesan, lemon juice and extra virgin olive oil. Season lightly with salt and pepper and whiz to a paste. Spoon the dip into a serving bowl and chill in the refrigerator.
When ready to serve, give the dip a little stir firs