|Total Time||15 minutes|
You can serve this dip warm in the winter, or room temperature at a summer picnic.
|1||can (14 ounces) water-packed artichoke hearts, drained, rinsed, and drained again|
|3||Tbsp. fresh lemon juice (the juice of 1 large lemon)|
|1||garlic clove, chopped|
|½||cup freshly grated Parmesan, loosely packed|
|~||Salt and pepper to taste|
|~||Crackers or sliced fresh crusty bread, for serving|
This content is from the Culinate Kitchen collection.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child