Artichoke, Pine Nut & Jalapeño Dip

By Dr Gabriella F Buttarazzi.

You can find out more about Gabriella’s work at www.theartofintegralbeing.org

Makes
1 medium-sized dish, serving 2 to share.

Good For
Eating with crudités, as a side dish, as a tapas dish or with toasted bread.

Once drained and blended, artichokes in brine create a texture that is smooth and soft like cream cheese. Pine nuts, also known as cedar nuts, are the edible seeds of pines, their culinary uses vary across continents. The antioxidants contain in oil-rich foods such as raw pine nuts are said to have the capacity to prevent and reverse free radical damage to cell health. Cold-pressed pine nut oil and raw pine nuts are rich in the anti-inflammatory mineral zinc, as well as pinolenic acid which can reduce LDL cholesterol. Adding pickled jalapeños and the pine nuts as a protein source makes an unusual combination of flavours.

Ingredients

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

Step 1

Drain and squeeze out the salted water from the artichokes.

Step 2

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.

Step 3

Garnish with a few pine nuts and/or finely chopped rocket leaves before serving.

Alternative Options

Use a fresh herb like basil, mint or coriander instead of the rocket leaves for a different flavour.

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