Aromatic Artichoke and Olive Dip

• canned artichokes in smoked casing↗280g g

  in oil, drained, 2 tbsp oil reserved

• canned pitted green olives↗340g g

  drained, 1 olive reserved for serving

• pine nuts↗25g g
• parmesan↗50g g

  (or vegetarian alternative), finely grated

• juice of ½ lemon↗

Step-by-step instructions

1. 1

   Place the canned artichokes, olives, pine nuts, grated parmesan, and the juice of half a lemon into a food processor.

2. 2

   Blend until you obtain a smooth, slightly coarse paste.

3. 3

   Transfer the mixture to a bowl, drizzle the reserved olive oil on top, and garnish with the reserved olive.

4. 4

   The dip can be prepared a day ahead and stored in the refrigerator; an hour before serving, let it come to room temperature so the flavors develop.