Summer Vegetables with Artichoke Heart Dip

Dip:
14 oz. baby artichoke hearts, drained
2 cloves garlic, crushed
4 tbsp. flat parsley leaves
2 tbsp. lemon juice
3-91/100 fl. oz. extra-virgin olive oil
Freshly ground black pepper

Summer vegetables:
10-17/20 oz. cherry tomatoes, on the vine if possible
2 gem lettuces, quartered
2 bunches baby carrots
1 bunch baby turnips
2 bunches radishes

Directions:

Process artichoke hearts with garlic, parsley and lemon juice to form a rough paste, then gradually add olive oil until paste is thick. Season to taste and spoon into 2 small bowls. Cover and chill until needed. Wash and clean all vegetables. Trim leaves from the carrots, turnips and radishes, but keep the lovely green stems. Set the bowls containing the artichoke purée on 2 large plates and arrange the vegetables around each.

User Reviews:

400 oz. of baby artichoke hearts ???

Pls advise if this is correct

Submitted by Ken Monach on December 03, 2001

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