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Spread hummus. Not hate.

The way hummus is single-handedly carrying all us through life is quite astonishing.

However, this week we’re doing a rival recipe for artichoke, pistachio and caper dip.

Why? Well it’s a perfect no-fuss dish that’s ready in five mins. Zero cooking, maximum flavour. It also has a connection to something we’re running on Thursday 16th February. Nothing more to say on that one for now. Just save the date.

This week’s album: 
Licensed to Ill by Beastie Boys

A very good friend properly introduced me to Beastie Boys at uni. I turned up thinking I knew about rap/hip-hop and he promptly made me realise I’d barely scratched the surface. This is a really fun album that had a huge impact on the rap/rock genre. It’s also worth checking out this parody short film that follows on from the conclusion of the original video for ‘Fight For Your Right’.

The big dipper

You can use this dip for crudité, as a spread on crostini or bruschetta, in a sandwich with slices of mortadella, or even as a pasta sauce (just add some water from the cooked pasta).

The ingredients are all big hitters of Italian cooking, and ones you’d find all over the country.

Having said that, artichokes supposedly originated from Sicily (albeit a wilder and pricklier variety than the ones we know today). Pistachios and capers - FYI the best are said to come from an island off Sicily called Salina - are also abundant in Sicilian cooking, hence why I’ve added them into the mix to elevate our dip.

As ever, sourcing the best ingredients you can will make all the difference (especially as we’re not doing any cooking so have limited opportunities to control the flavour). For an extra flavour profile, look out for chargrilled artichokes.

You only need jarred artichokes for this week's dip. You'll fine them in every supermarket, although if you can get some from a local deli then they'll be even better.
What you need

The below serves 4. It takes 5 mins to prep and ZERO mins to cook.

120g cooked artichoke hearts
20g capers
1 small garlic clove
20g pistachio
(or nut of choice)
8 leaves of fresh basil
¼ lemon
(juice and zest)
5 tbsp extra-virgin olive oil
Sea salt & black pepper

Ready, steady, cook

1. Drain the artichokes (if they’re stored in extra-virgin olive oil then reserve the oil) and the capers.

NOTE: if your capers are salted then rinse them well and leave in a bowl of water for 10 mins before draining. We don't want too salty a dip.

2. Add the garlic, pistachios, and a pinch of sea salt and black pepper to a small food processor. Blend until well chopped.

3. Add the artichokes, lemon juice, lemon zest, and a tbsp of water. Blend again until a rough paste has formed.

4. Whilst blending, slowly add in the extra-virgin olive oil. Adding it slowly will help everything to emulsify and form a wonderful dip.

5. Check the seasoning for salt and acidity, adding any more if needed. Finally, finely chop the basil. Mix through. Serve up.

Final thought

Nothing to see here. Same time next week.



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Eat My Words · Kew Gardens · Kew, TW9 · United Kingdom

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