Summer Vegetables with Artichoke Heart Dip

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

Dip:
400 grams baby artichoke hearts, drained
2 cloves garlic, crushed
4 tbsp. flat parsley leaves
2 tbsp. lemon juice
115 ml. extra-virgin olive oil
Freshly ground black pepper

Summer vegetables:
310 grams cherry tomatoes, on the vine if possible
2 gem lettuces, quartered
2 bunches baby carrots
1 bunch baby turnips
2 bunches radishes

INSTRUCTIONS

Process artichoke hearts with garlic, parsley and lemon juice to form a rough paste, then gradually add olive oil until paste is thick. Season to taste and spoon into 2 small bowls. Cover and chill until needed. Wash and clean all vegetables. Trim leaves from the carrots, turnips and radishes, but keep the lovely green stems. Set the bowls containing the artichoke purée on 2 large plates and arrange the vegetables around each.

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Tagged: appetizers, vegetabletray add tags