- In a mixer bowl, place the artichoke pieces, peeled garlic, the zest from half the lemon, the juice, olive oil, salt pepper. Blend until you obtain a creamy mixture.
- Add a little olive oil if necessary
- Finish by adding grated parmesan and blending once more.
- Pour into the ceramic artichoke cocotte, sprinkle with a little olive oil and sprinkle with chopped basil.
- Chill before serving.
800 g tinned or frozen artichoke hearts
150 ml olive oil
1/4 organic lemon
40 g parmesan
1 garlic clove
1 pinch of fine salt
2 turns of the black pepper mill
A few fresh green basil leaves