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
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.
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.)
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.
Add remaining 2 Tbsp oil to a frying pan over medium heat. When hot, add capers and fry until crispy. Drain on paper towel.
Top artichoke dip with finely sliced lemon pieces and fried capers, then serve with sliced fresh or toasted bread on the side.