Easy caponata
Caponata is a chunky aubergine sauce that is great for dipping bread sticks into or spreading on toast
Artichoke & olive dip
- Preparation and cooking time
- Prep:
- Easy
- Serves 6
Skip to ingredients
- 280g jar chargrilled artichokesin oil, drained, 2 tbsp of the oil reserved
- 340g jar pitted green olivesdrained, 1 olive reserved, to serve
- 25g pine nuts
- 50g parmesan(or vegetarian alternative), finely grated
- juice ½ lemon
Nutrition: per serving
- kcal179
- fat18g
- saturates4g
- carbs1g
- sugars1g
- fibre2g
- protein4g
- salt2.14g
Method
step 1
Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.
