This is a gorgeous dip that I learned how to make at the Miele Simply Cooking Introduction to Italian Masterclass I attended with my son. It works beautifully spread on crostini (toasted ciabatta), or as a dip with crackers, vegetables or (not authentically Italian but very delicious) tortilla chips. It takes a bit of time to prepare, but it really is worth it.
The original recipe calls for mint, but when I made this at home I left the mint out and added basil instead. I definitely preferred it with the basil, but the choice is up to you! This is my version of the recipe we learned to make, with some small adaptations.
1 tablespoon olive oil
4 spring onions (scallions), finely chopped
1 cup peas (fresh are lovely, but you can use frozen)
1 cup broad beans (fava beans), podded
⅓ cup water
1 jar char grilled artichokes, drained
(about ¾ cup – you can used drained and rinsed canned artichoke hearts as well)
generous pinch of salt
handful of mint or basil
juice of half a lemon
In a small frying pan, heat the olive oil over medium heat. Add the spring onions (scallions) and cook for two minutes, stirring constantly. Stir in the peas and broad beans (fava beans). Cover and cook for a further two minutes.
Add the water, cover and allow to simmer for five minutes.
Add the artichokes and the salt, cover and cook for ten minutes or until all the vegetables are softened.
Put the mint or basil and the lemon juice in a blender or food processor. Add the vegetable mixture and blend to the desired consistency. The dip can be served chunky or smooth – we like it somewhere between the two!
If you wish to adjust the consistency at all, just add a small drizzle of olive oil and blend. You can serve this warm or allow to cool before serving, and this can be made ahead and stored in the fridge for about 12 to 24 hours. Bring to room temperature before serving.
Happily shared with Just Another Meatless Monday at Hey What’s For Dinner Mom, My Meatless Mondays at My Sweet and Savory, Meatless/Vegan Mondays at Veggie Converter, Market Yourself Mondays at Sumo’s Sweet Stuff, Make a Food-e-Friend Monday at the Saturday Evening Pot, Dr Laura’s Tasty Tuesday, Delectable Tuesday at Home Sweet Farm and Friday Feasts at Momtrends.