2 x 398-ml cans artichoke hearts, coarsely chopped
2 x 226-g (8-oz) packages cream cheese, softened
125 ml (1/2 cup) grated Parmesan
Juice and zest of 2 lemons
Salt and freshly ground pepper, to taste
Garnish :
60 ml (1/4 cup) red pepper, cut brunoise-style
60 ml (1/4 cup) olives (green or black), sliced
45 ml (3 tbsp) fine herbs (mix of basil, tarragon, chives, parsley, your choice), coarsely chopped
60 ml (1/4 cup) olive oil
Freshly ground pepper
Preparation
Preheat the oven to 200°C (400°F).
In a small bowl, combine all the garnish ingredients. Set aside.
In a large bowl, set an electric hand mixer to high and beat the cream cheese for about 2 minutes until silky. Add the artichokes, lemon juice and zest, and half the Parmesan. Mix well and season with salt and pepper.
Transfer the dip to an ovenproof dish, sprinkle with the remaining Parmesan, and place in the oven for 10 minutes to heat through. Then place under the broiler for 2 to 5 minutes until the cheese is golden brown.
Remove from the oven and top with the olive mixture. Serve with crudités, corn chips or crackers.