Summer Vegetables with Artichoke Heart Dip
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Ingredients
Dip
| 14-1/8 oz. | baby artichoke hearts, drained | | 2 cloves | garlic, crushed | | 4 tbsp. | flat parsley leaves | | 2 tbsp. | lemon juice | | 1/8 qt. | extra-virgin olive oil | | Freshly ground black pepper |
Summer vegetables
| 10-7/8 oz. | cherry tomatoes, on the vine if possible | | 2 | gem lettuces, quartered | | 2 bunches | baby carrots | | 1 bunch | baby turnips | | 2 bunches | radishes |
1 Recipe Reviews
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400 oz. of baby artichoke hearts ???
Pls advise if this is correct
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Instructions
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.
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