Ingredients
180ml extra virgin olive oil
2 x 280g jars artichoke hearts in brine, drained
2 cloves garlic, finely sliced
3 Tbsp lemon juice
200g cream cheese, at room temperature
100g parmesan, finely grated
Sea-salt flakes and freshly ground black pepper, to season
1 small thin-skinned lemon
2 Tbsp capers, drained
Fresh crusty bread or toasted pita, Turkish or lavosh bread to serve
Method
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Heat 2 Tbsp of the olive oil in a frying pan over medium heat. Add artichoke hearts and garlic to lightly brown. Cook for 10 minutes, tossing constantly. Remove from heat.
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Put artichoke mixture in the small bowl of a food processor. Add juice, cream cheese and parmesan. Season. Blitz a little, then add 100ml of the oil and blitz to emulsify into a smooth paste. Put in a serving bowl. (You can also use a stick blender.)
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Using a sharp, serrated knife, slice lemon into thin rings, then slice each ring into 8 little triangles. Season triangles with salt and drizzle with oil.
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Add remaining 2 Tbsp oil to a frying pan over medium heat. When hot, add capers and fry until crispy. Drain on paper towel.
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Top artichoke dip with finely sliced lemon pieces and fried capers, then serve with sliced fresh or toasted bread on the side.
