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.