MEDITERRANEAN, LIGHT BITES & SNACKS

ARTICHOKE AND ANCHOVY DIP

By Sam | 16 May, 2020

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I first tried this combination in a Maltese tavern in Valletta. Though I can’t attest as to whether this is a traditional dip from the area – it was spectacularly delicious.

A wonderful collection of Mediterranean flavours – the salty anchovies balance perfectly against the buttery artichoke hearts with lemon juice to lift the whole affair. Exquisite spread over toasted bread, dipped into with ice-cold vegetables or secretly-snaffled from a spoon.

  • Author: Sam
Scale

Ingredients

THE DIP

200g Artichoke Hearts, drained

56 Anchovy Fillets,

2 Spring Onions, roughly chopped

Juice of ½ a Lemon, 

1 tbsp. Olive Oil, 

Small Bunch of Parsley,

Pinch of Salt & Pepper

TO GARNISH

Olive Oil,

15g Pine Nuts, toasted

A Few Chives, finely diced

METHOD

THE DIP
  1. Place the artichoke hearts, anchovy fillets, spring onions and parsley into a food processor. Blitz until well minced. Then, with the blade running, add in the olive oil and the lemon juice until a smooth. Season to taste.
  2. Transfer to a shallow bowl or plate. Serve with a drizzle of olive oil, toasted pine nuts and some finely diced chives.

TIP – This should keep in the fridge for several days.

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