Bring a taste of the Mediterranean to your lunchbox with this no-fuss, tangy, green dip. There’s no chopping involved so you can make it in a matter of minutes.
Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.
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Ingredients
- 25g pine nuts, plus extra to serve
- 170g sliced artichoke hearts (from a jar), well drained
- 8 pitted green olives
- Zest and juice of 1 lemon
- 2 large handfuls of spinach
- 1 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
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Method
- Put the pine nuts in a food processor or electric chopper and add the remaining ingredients except the seasoning, then whizz until well combined but maintaining a chunky texture. Stir through the extra pine nuts and season with salt and pepper.
Recipe from Packed by Becky Alexander and Michelle Lake ©Nourish Books 2017, commissioned photography by Haarala Hamilton.
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