Artichoke Spread with garlic, lemon & mint

Name: Artichoke Spread with garlic, lemon & mint
Prep time: 10 min
Total time: 10 min
Ingredients: 200 g chargrilled artichoke hearts from a jar or deli, drained (weight is after draining); 45 ml extra virgin olive oil; 1 clove garlic; ½ - 1 lemon (juice only); ¼ - ½ tsp salt; ⅛ - ¼ tsp ground black pepper; ½ - 1 tsp Aleppo pepper or chilli flakes (optional); 1 rounded tbsp chopped fresh mint; ½ - 1 level tbsp chopped fresh parsley

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 3

Author : Moorlands Eater

antipasti

Artichoke Spread with garlic, lemon & mint

Ingredients

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200 g chargrilled artichoke hearts from a jar or deli, drained (weight is after draining)45 ml extra virgin olive oil1 clove garlic½ - 1 lemon (juice only)¼ - ½ tsp salt⅛ - ¼ tsp ground black pepper½ - 1 tsp Aleppo pepper or chilli flakes (optional)1 rounded tbsp chopped fresh mint½ - 1 level tbsp chopped fresh parsley

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Instructions

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Step 1

Put all the ingredients EXCEPT the fresh herbs into a small blender or food processor: you may wish to start with the lower suggested amounts of the seasonings and add more if needed.Whizz to a smoothish puree, taste and add more lemon, salt, pepper, or chilli if needed.

Step 2

Transfer the mixture to a bowl and stir in the chopped mint and parsley: you could add these to the blender with the other ingredients, but they can lose their identity if processed too long.The flavour will improve if covered and chilled in the fridge for at least 30 minutes.

Step 3

Serve spread on toasted Italian bread such as focaccia with a few olives and/or pickled vegetables on the side. Also good as a dip with vegetable crudite.Should keep for 3 days stored in the fridge.