Artichoke, Pine Nut & Jalapeño Dip
By Dr Gabriella F Buttarazzi.
You can find out more about Gabriella’s work at www.theartofintegralbeing.org
1 medium-sized dish, serving 2 to share.
Eating with crudités, as a side dish, as a tapas dish or with toasted bread.
- 1 tin artichoke hearts
- 3 tbsp pickled jalapeños
- 2-3 tbsp raw pine nuts
- 1 handful rocket leaves
- ½ lemon, juiced
- Plenty of drizzles extra-virgin olive oil
- To taste sea salt
- To taste ground black peppercorns
Step by Step Instructions
Drain and squeeze out the salted water from the artichokes.
Add all ingredients with the artichokes to a blender, blending until smooth. Slowly add more extra-virgin oil and/or lemon juice as you blend if you feel the dip is not creamy enough.
Garnish with a few pine nuts and/or finely chopped rocket leaves before serving.
Use a fresh herb like basil, mint or coriander instead of the rocket leaves for a different flavour.
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