I can’t get enough of artichokes and they are so good to eat. I made this dip as one of the starters for Easter however you can use this dip as a snack too. A great idea is that you can also boil some noodles or pasta of your choice and mix them with what is left of the dip, to have a meal the next day. To make this dip you will need,
- 2 cooked artichokes
- 2 cloves garlic
- A handful of fresh parsley
- 200g goat’s cheese
- 150g fresh spinach leaves (I used the packet)
- Olive oil
- Zest of a lemon
- 1 tbsp grated pecorino
- A packet of baby carrots
- Step 1 I cooked two artichokes by boiling and when the leaves come apart, I strained and let cool. I then scraped off the flesh and set aside.
- Step 2 Get your blender and blend the peeled garlic, olive oil and parsley. Add the artichokes, spinach leaves, goat’s cheese, zest of the lemon and pecorino cheese to the mixture and blend everything together. You will have a lovely green coloured dip. I served the dip with baby carrots.