Artichoke, almond and Parmesan dip


Preparation info

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By Signe Johansen

Published 2018

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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.


  • 175 g chargrilled jarred artichokes
  • 4 tbsp grated Parmesan cheese
  • grated zest and juice of ½ unwaxed lemon
  • 4–5 tbsp olive oil
  • handful of toasted almonds
  • sea salt and freshly ground black pepper


    Put all the ingredients (except the salt and pepper) in a blender or food processor and blitz until quite smooth and evenly combined. You can make it in a pestle and mortar too, but you’ll need to finely chop the artichokes first, then crush all the ingredients with the pestle, crushing the nuts first before adding the cheese, lemon and oil, followed by the chopped artichokes. This will give the dip a rougher texture, but it will be no less delicious for it.

    Season the dip with salt and pepper to taste, eat fresh and keep whatever is left over in a covered container in the fridge for up to a week. When I’ve tired of using it as a dip, I spread it on sourdough toast a few days after making it and scatter rocket leaves, ripe sliced tomatoes (or sun-blush/dried tomatoes) and olives on top. Any greenery really complements this dip, and if you’ve made the Grilled Citrus, Chilli and Vegetable Medley try adding them, too.

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