Artichoke & Cannellini Dip

by Renée Leonard-Stainton
Artichoke & Cannellini Dip

Ingredients

1 pre-roasted artichoke* (see directions below)
1 400g can of cannellini beans, drained
2 tablespoons of lemon juice
4 tablespoons of flat-leaf parsley
4 tablespoons of mint
Black pepper and sea salt, to taste
½ cup of extra-virgin olive oil

Directions

Place the artichokes, beans, garlic, lemon juice, parsley, mint into a food processor. Whiz together until just combined. Drizzle in the olive oil until desired consistency. Season with salt and pepper. I serve this with my sesame almond crackers (in picture) * To roast artichoke, simply preheat oven to 220 degrees C. Place artichokes stem-side down in a bowl and drizzle with lemon juice. Slightly separate the artichoke leaves with your hands. Insert a knife blade into the center to create a garlic clove-size space and drizzle with olive oil.

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