250ml green olives, pitted 2 anchovies, chopped 2 cloves of garlic, minced 60ml fresh parsley, chopped 60ml olive oil 15ml capers finely grated zest of 1 lemon 45ml lemon juice
Add all the ingredients to a food processor and blend together. Check whether you’re happy with the texture. Taste and season with salt, lemon juice and black pepper if needed. Serve on toasted baguette or crackers as a canapè.
Preheat your oven to 200℃. Add all the ingredients to a food processor and process to mix, but be sure to keep some texture of the artichoke. Season with salt and black pepper. Spoon the mixture into a small ovenproof dish and bake in the oven for 15 minutes. Serve with vegetable sticks, freshly baked bread or crackers.