Artichoke dip

Ingredients for 1 servings:

• 1 can of artichoke hearts, approx. 240 g each
• 1 handful of parsley leaves
• 1 garlic clove(s)
• ½ lemon(s), approx., grated peel and some juice
• e.g. salt and pepper
• 2 tbsp Parmesan, grated
• 250 g cream cheese

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Drain the artichoke hearts well and chop them in a blender along with the parsley leaves. The artichokes should remain slightly chunky. Finely grate the zest of about 1/2 a lemon; this yields about 1 teaspoon. In a sufficiently large bowl, combine the cream cheese with the Parmesan, a pinch of salt and freshly ground pepper, the crushed garlic clove, about half of the lemon zest, and 1 tablespoon of lemon juice until smooth. Add the artichoke mixture and mix everything well. Cover and let the dip sit in the refrigerator for at least 2 hours, then stir thoroughly and season with salt, pepper, lemon juice, and zest. It’s best to return it to the refrigerator for a while before serving. The cream is easy to prepare the day before. It tastes great as a dip and spread and makes a great side dish for barbecues or buffets.