Ingredients

• 30g/1oz Parmesan (or a similar vegetarian hard cheese)
• broken into chunks
• 1 large garlic clove
• roughly chopped
• 175g/6oz grilled artichoke hearts
• drained weight
• roughly chopped
• 1 small preserved lemon
• pulp and pips removed
• chopped
• small handful of parsley leaves
• roughly chopped
• plus extra for garnish
• 100ml/3½fl oz extra virgin olive oil
• squeeze lemon juice
• salt and freshly ground black pepper

Directions

• Put the Parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse breadcrumbs. Add the drained artichokes
• preserved lemon and parsley and whizz again.
• Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency (you might not need all the oil). Season to taste with lemon juice
• salt and freshly ground black pepper. Spoon into a bowl and sprinkle with extra parsley.