This delicious gluten-free, egg-free and soy-free artichoke and olive dip is made with artichokes, pitted green olives, pine nuts and parmesan cheese – perfect for snacking or spreading.
Special diets: Vegetarian | gluten-free | eggs-free | soy-free |
️Allergens: nuts | not vegan | lactose |
⏱ 11 mins – easy
🍽 6 servings – 229 kcal per serving
|
Serving
129g |
Fat
20g |
Sat. fat
3g |
Sodium
558mg |
|
Carbs
9g |
Fibers
3g |
Sugars
0g |
Proteins
5g |
INGREDIENTS
- 10 oz artichokes
- 4 tbsp olive oil
- 12 oz pitted green olives
- 1 oz pine nuts
- 1¾ oz Parmesan cheese
- 1 half lemon
TOOLS
- 1 colander
- 1 pan
- 1 grater
- 1 squeezer
- 1 food processor
- 1 bowl
STEPS
Heat olive oil in pan. Add artichokes and cook for 4 minutes to get chargrilled artichokes.
Rinse chargrilled artichokes and pitted green olives with cold water in a colander, then drain them.
Grate parmesan cheese with a grater.
Squeeze lemon with a squeezer.
Transfer the drained chargrilled artichokes to a plate.
Put artichokes, green olives, pine nuts, parmesan cheese, lemon juice, and vegetable oil in a food processor. Blitz to get an artichoke and olive dip.
It’s ready to be served !
