Med-style artichoke dip was a discovery for me.
The only artichoke dip I knew before the age 40 was the warm kind that looked like this. Now as good and comforting as it may be, it’s pretty hefty and more of a Super Bowl recipe than a hot weather appetizer. So being in Dubai, I almost never make it. But then…I discovered something the Southern French call “artichaunade”. Quick, ridiculously easy and healthy: blend artichokes with herbs, olive oil and lemon. Served on olive-oil rubbed crostini, it’s an amazing option for those summery evenings where you just want a small bite at aperitivo hour.
Ingredients
- 1 can of artichoke hearts, drained and dried
- 1/4 cup (60 ml) olive oil
- Juice of half a lemon
- 4 leaves of fresh basil
- 1/2 tsp thyme
- 1 clove garlic (optional)
- Salt to taste
Instructions
- Place all ingredients in a small blender and blitz for 30 seconds, scraping down the sides if necessary. Taste and adjust salt seasoning. Blend again until it is no longer chunky but not a puree.
- Refrigerate for an hour or more
- When ready to serve, spread it on toasted bread, drizzled with additional olive oil