- Timescale In A Hurry
- Serves
- Difficulty Simple
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.
Ingredients
THE DIP
200g Artichoke Hearts, drained
5–6 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
- 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.
- 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.
Find it online: https://www.ourmodernkitchen.com/artichoke-and-anchovy-dip/