The artichoke heart base is cool and substantial, the lemon is refreshing and bright, the feta cheese provides a little salty kick and the sun dried tomatoes contribute body as well as a concentrated taste of summer. Garlic and basil tie everything together and make it sing. And bonus: it doesn’t require any cooking at all!
Fit a food processor with a metal blade and pulse together half of the artichoke hearts, half of the feta cheese, the garlic, lemon juice and zest, and water until smooth.
In a mixing bowl, stir together the pureed mixture with the remaining artichokes, feta, sun-dried tomatoes, basil, and freshly ground black pepper. Taste and adjust seasonings if necessary.
This may be eaten immediately, but it improves dramatically if allowed to rest, tightly covered, in the refrigerator overnight.
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Very rich and delicious dip. I halved the amount of lemon juice because I didn’t want the taste of lemon to be too strong, but everything else I kept the same. Thanks for sharing!
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