Gluten Free Christmas Holiday Festive Feasts & Treats 100+ Recipe Cookbook: Gifts, Cakes, Baking, Cookies from Around the World, Easy Dinner Sides Trimmings ... & Gluten Intolerance Cook Books Book 5) by Milly White

Author:Milly White [White, Milly]
Language: eng
Format: epub, azw3
Publisher: Viva eBooks
Published: 2015-11-12T23:00:00+00:00

Toasted Pine Nut, Artichoke & Caper Dip

GF, NF, OF, V, YF

Serves: 8 Ready In: 5 mins

Per Serving: 125 cals ~ 12g Total Fat ~ 1.7g Sat Fat ~ 2g Carbs ~ 1g Fibre ~ 3g Protein

Ingredients

400g (14 oz) tin artichokes, drained and rinsed

60g (7 tbsp) pine nuts (pignoli), divided

1 garlic clove

1 lemon

1 tbsp Nonpareille capers (fine baby capers) in brine, drained and rinsed

3 tbsp olive oil

3 tbsp freshly grated Parmesan cheese

small bunch (about a handful) fresh flat-leaf parsley

Directions

Drain and rinse the artichokes and capers, then pat dry. Heat a non-stick sauté pan over a medium-low heat and add the pine nuts (pignoli). Toast the nuts, tossing occasionally, for 2-3 mins until lightly golden brown. Set aside 1 rounded tbsp for later and pour the rest into the bowl of a food processor.

Also set aside the leaves from 3 stems of parsley then add the rest, along with the artichokes and garlic clove to the food processor. Process until finely chopped. Finely grate the zest from the lemon and add this plus ½ its juice to the food processor, along with the capers, olive oil and parmesan. Pulse until well combined. Taste and add a little more lemon juice, if required.

Transfer to a serving bowl. Roughly chop the reserved parsley and sprinkle this over the dip along with the reserved toasted pine nuts.

Store & Keep Tip: Transfer to an airtight container to keep for 2-3 days.

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