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1 Italian Artichoke dip on Mon Feb 16, 2009 11:48 pm


* 10 ounces artichokes, marinated, drained
* 1 garlic clove
* 2 ounces pine nuts, toasted, plus extra
* 1 lemon, zest and juice
* 3 tablespoons parmesan cheese, grated
* 1 ounce flat leaf parsley, a few leaves reserved
* 3 tablespoons extra-virgin olive oil


Combine all ingredients in a food processor or blender, then season with salt and pepper.

Purée until fine, then scrape into a bowl.

Sprinkle with extra pine nuts and the reserved parsley leaves to serve

good with breadsticks

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