This is a handy store cupboard favourite. With a couple of whizzes in a food processor it makes a great dip, or tasty topping for bruschetta.

Artichokes are also one our most liver-friendly herbs, but this dip is so tasty you’d never guess it was good for you.

Artichoke dip

1 jar artichoke hearts (or can) drained
2 cloves garlic, crushed
Juice of half a lemon
1 tablespoon good quality olive oil
Sea salt
Parsley or dill, chopped (optional)

Drain the artichokes in a sieve over the sink and give them a quick whiz in a food processor. Add the crushed garlic, lemon juice, olive oil and a pinch of salt, followed by another short whiz. For bruschetta I like the texture to be a bit chunky and not over-processed but it can be finer if using this as a dip.

Taste and adjust the flavouring if needed (more garlic, lemon juice or salt?). Stir through finely chopped green herbs if you have then.

Serving

For bruschetta, slice some sourdough bread (or slice a fresh baguette on the diagonal). Toast on one or both sides, dollop some of the artichoke mix on top and serve immediately.

*Artichoke hearts can be bought in jars or cans from most supermarkets, delis and food stores.

This recipe is vegan, dairy-free and can be served gluten-free. It’s super simple and takes only a minute or two to make. For more healthful and delicious recipes, take a look at my archive of over one hundred original recipes.

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