Artichoke Dip by Simon

Source: BBC Good Food


280g jar marinated artichoke hearts in oil, drained handful flat leaf parsley 100g feta cheese, roughly chopped juice 1 lemon 5 tbsp olive oil 100g bag wild rocket 85g pack Serrano or Parma ham focaccia or flatbread, toasted or griddled


Make an artichoke dip by whizzing together the artichoke hearts,
parsley, feta, half the lemon juice and 3 tbsp olive oil in a food
processor. Blitz to a smooth paste, then spoon into a bowl.

Dress the rocket with the remaining olive oil and lemon juice.
Pile onto a platter and serve with the ham, the dip and toast.

Servings: 2