I had a sudden craving the other day for artichokes, you know those soft, marinated ones in a jar that have a slightly vinegary taste. God knows where that came from as I’ve probably only ever eaten them a handful of times in my life, and after two or three my craving was satisfied. So, this dip was made using those delicious leftovers and it’s made a nice change from the usual houmous I make, which we eat in vast quantities.
8-10 marinated artichokes
300g cooked white beans such as butterbeans, flageolets or cannellini
1 medium clove garlic
1 tbsp tahini
Juice of half a lemon
Small bunch chopped chives
1 tbsp olive oil
1 tsp sea salt
Half tsp white pepper
Drain the artichokes and beans (rinse the beans well) then add to a blender with everything but the chives, seasoning well – I found white pepper works really nicely in this but use black if that’s all you have.
Finely chop the chives and stir through at the end. Enjoy with crudites, on wholegrain crackers, on toast, with salad or as part of a barbeque.