Name: Restaurant Battutos Trempette D'artichauts, Crudités, Gremolata, Pignons Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 400 g canned artichoke hearts; 200 g cream cheese; 100 g Greek yogurt; 2 to taste garlic cloves; 1 tbs lemon juice; 50 g Parmesan cheese, grated; 1 tsp salt; 1 tsp black pepper; 1 cup fresh parsley, finely chopped; 1 tbs lemon zest; 1 clove garlic, minced; 2 medium carrots, cut into sticks; 1 medium cucumbers, sliced; 1 medium bell peppers, sliced; 2 stalks celery, cut into sticks; 30 g pine nuts

White Bordeaux - Chateau La Quinsac - France

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Indulge in our exquisite artichoke dip, perfectly blended to creamy perfection and served alongside a vibrant array of fresh crudités. Topped with a zesty gremolata for a burst of flavor and sprinkled with crunchy pine nuts, this dish is a delightful medley of textures and tastes that will elevate your appetizer experience.

In a blender or food processor, add the canned artichoke hearts, cream cheese, Greek yogurt, garlic, lemon juice, Parmesan cheese, salt, and black pepper. Blend until smooth and creamy.

Blend the Ingredients

Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

In a small bowl, combine the chopped parsley, lemon zest, and minced garlic. Mix well and set aside.

Mix Gremolata

Wash and cut the carrots, cucumbers, bell peppers, and celery into sticks or slices suitable for dipping.

Prepare Vegetables

In a dry skillet over medium heat, toast the pine nuts for about 3-4 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and let cool.

Toast the Pine Nuts

canned artichoke hearts

cream cheese

Greek yogurt

garlic cloves

lemon juice

Parmesan cheese, grated

salt

black pepper

fresh parsley, finely chopped

lemon zest

garlic, minced

carrots, cut into sticks

cucumbers, sliced

bell peppers, sliced

celery, cut into sticks

pine nuts

trempette d'artichauts, crudités, gremolata, pignons

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CROSTINI

Make Trempette D'artichauts, Crudités, Gremolata, Pignons Recipe in just 1h . Indulge in our exquisite artichoke dip, perfectly blended to creamy perfection and served alongside a vibrant array of fresh crudités. Topped with a zesty gremolata for a burst of flavor and sprinkled with crunchy pine nuts, this dish is a delightful medley of textures and tastes that will elevate your appetizer experience.

Trempette D'artichauts, Crudités, Gremolata, Pignons Recipe

Ingredients

Artichoke Dip

Gremolata

Crudités

Pine Nuts

Method

Preparation of Artichoke Dip

Blend the Ingredients

Chill

Preparation of Gremolata

Mix Gremolata

Preparation of Crudités

Prepare Vegetables

Toasting Pine Nuts

Toast the Pine Nuts

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