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Karen Martini's artichoke dip

Make your own vegie dip as a party starter. - by Karen Martini
  • 07 May 2021
Prep: 15 Minutes - Cook: 15 Minutes - Serves 4
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Last week, Joh and Karen set off on a road trip along the mighty Murray River. This week we find our adventurers in Echuca-Moama, riding the famous paddle steamers. Being in such a fertile part of the country, Karen can’t help but create a grazing plate featuring her own artichoke dip, made with the freshest ingredients from the local region. To put this plate together, Karen heads to a local farm for organic vegetables and a pie shop for traditional English pork pies. Meanwhile Joh visits a Winery and Meadery, finding a wine that will perfectly complement Karen’s grazing plate.

Here, Karen shows you how to make an artichoke dip with shaved lemon and capers.

For more information about Executive Houseboats in Echuca Moama, visit www.executivehouseboats.com.au

For more information Pacdon Park, visit www.pacdon.com.au

For more information about RADgrowers, visit www.radgrowers.com

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

  1. 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.

  2. 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.)

  3. 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. 

  4. Add remaining 2 Tbsp oil to a frying pan over medium heat. When hot, add capers and fry until crispy. Drain on paper towel.

  5. Top artichoke dip with finely sliced lemon pieces and fried capers, then serve with sliced fresh or toasted bread on the side.

Karen Martini's artichoke dip
Rob Palmer
  • Food
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  • Vegetarian Recipes
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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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