Mediterranean Artichoke Dip - cooking recipe

Ingredients

1 lemon
4 anchovy fillets, drained and patted dry with paper towel
2 (14 ounce) cans artichoke hearts, drained
1/2 cup loosely packed fresh parsley
1/2 cup grated parmesan cheese
1/2 cup light mayonnaise
1/4 cup olive oil

Preparation

Grate 1 tsp zest from the lemon, then squeeze and reserve 1 Tbsp juice.
Blend lemon zest and juice with remaining ingredients in a food processor or blender, until smooth.
Scrape mixture into a serving bowl.
Cover and chill if not serving immediately.
Will keep in the fridge for up to 1 week this way.