Artichoke, Caper & Lemon Dip - cooking recipe

Ingredients

10 ounces artichokes, marinated, drained
1 garlic clove
2 ounces pine nuts, toasted, plus extra
1 lemon, zest and juice
3 tablespoons parmesan cheese, grated
1 ounce flat leaf parsley, a few leaves reserved
3 tablespoons extra virgin olive oil

Preparation

Combine all ingredients in a food processor or blender, then season with salt and pepper.
Puree until fine, then scrape into a bowl.
Sprinkle with extra pine nuts and the reserved parsley leaves to serve.