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:

Tahini is a ground sesame seed paste you’ll find it in large supermarkets or health food stores. It has a rich, nutty flavor, and is used throughout the Middle East.

Artichoke and fennel dip