Artichoke and fennel dip
How to make Artichoke and fennel dip recipe - Special equipment • blender or food processor. Trempette d'artichauts et fenouil recette
SERVES 8
Ingredients:
1 x 14oz (400g) can artichoke hearts, drained
one 14oz (400g) fennel bulb, trimmed and chopped
2 tbsp tahini (see Cook’s Notes)
juice of 1 lemon
1 garlic clove, chopped
1 tbsp olive oil
sea salt and freshly ground black pepper
Method:
1 Combine the artichokes, fennel, tahini, lemon juice, garlic, and oil in a food processor. Process until smooth and creamy. Season with salt and pepper to taste.
2 Serve with grilled Turkish flat bread, pita bread, or over a fresh tomato and parsley salad.
Cook’s Notes:
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