Artichoke, Arugula and Parmesan Dip

Preparation info
  • Makes

    4 to 6

    adult portions
    • Difficulty


    • Ready in

      5 min

Appears in
Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

By Jo Pratt

Published 2013

  • About


  • 10 ounces bottled artichokes in oil
  • ounces arugula leaves


  1. 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.
  2. When ready to serve, give the dip a little stir firs