About this recipe:Chopped artichoke hearts with garlic, lemon juice and Parmesan. Great tossed with pasta or as a starter on toasted baguette. Tastes just like what I was paying too much for at a foodie shop. We freeze the leftovers in an ice tray for easy weeknight suppers.
4 tablespoons chopped fresh coriander
8 medium garlic cloves
4 tablespoons lemon juice
1/2 teaspoon chilli powder
200ml extra virgin olive oil
salt to taste
250g frozen artichokes, thawed and chopped
75g grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Ready in:15min
Place the coriander, garlic, lemon juice, chilli powder, walnuts, olive oil and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.