1 pre-roasted artichoke* (see directions below)
1 400g can of cannellini beans, drained
2 tablespoons of lemon juice
4 tablespoons of flat-leaf parsley
4 tablespoons of mint
Black pepper and sea salt, to taste
½ cup of extra-virgin olive oil
Place the artichokes, beans, garlic, lemon juice, parsley, mint into a food processor. Whiz together until just combined. Drizzle in the olive oil until desired consistency. Season with salt and pepper. I serve this with my sesame almond crackers (in picture) * To roast artichoke, simply preheat oven to 220 degrees C. Place artichokes stem-side down in a bowl and drizzle with lemon juice. Slightly separate the artichoke leaves with your hands. Insert a knife blade into the center to create a garlic clove-size space and drizzle with olive oil.
Knowing where my veg comes from is important to me. Chemical free veg is important to me. Local and seasonal veg is important to me. I have supported Frith Farm for many years now and Frith has supported my healthy diet in return.
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