Artichoke & White Bean Dip

This artichoke and white bean dip is a simple way to enjoy artichokes when they’re out of season or you don’t have time to prepare fresh ones. Use good quality bottled artichokes, preferably stored in oil or acidulated water, not vinegar as that makes the taste too acidic; I use Colavita brand. The nett weight shown on the container will include the oil or water, so the actual weight of the artichokes will be about 50-70% of that. This dip makes a good addition to an antipasto platter, or is great served on its own with aperitivi (for me that means a negroni sbagliato or Aperol spritz – see Top 5 Prosecco Cocktails for the recipes).

Serves 10 as part of an antipasto

Ingredients

400g drained preserved artichokes
400g canned cannellini beans, drained and rinsed
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons salt flakes
160ml extra virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
Croutons, for serving (see video below)
Olives, for serving

Method

Process artichokes, beans, lemon juice, garlic and salt in a food processor until well blended.
With the motor running gradually add oil and process until smooth.
Taste and add more salt or lemon juice if necessary.
Stir through parsley.
Serve dip with croutons and olives on the side.