Artichoke, almond and Parmesan dip

As an artichoke obsessive I always have a jar of chargrilled ’chokes in my kitchen cupboard, either to snack on, to jazz up a simple salad or to make this full-flavoured dip.

Think of this as a pale tapenade – minus the black olives. You can enjoy it in myriad ways: paired with crispbread, pita bread, tortilla chips, or with a rainbow of crudités – radish, carrot, cucumber and pepper work especially well.