Artichoke & lemon labneh

Artichoke & lemon labneh

By
From
New Feast
Makes
350g
Photographer
Alan Benson

A dip that came about by accident after over-cooking artichokes braised in oil. You can use these, by all means, or use good quality artichokes in oil from a jar.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
50g good-quality artichokes in oil, cut into 1 cm dice
1/4 preserved lemon, skin only, finely chopped
1/2 lemon, finely zested
sea salt
freshly ground white pepper
1/4 teaspoon turkish red chilli flakes
80g Labneh, strained for 12 hours
extra-virgin olive oil, to serve

Method

  1. Heat the oil in a medium frying pan. Add the shallot and garlic and saute gently for 5 minutes, or until translucent and starting to soften. Add the artichokes and break them apart in the pan with a wooden spoon. Saute for another 15–20 minutes, until very soft. Stir in the preserved lemon, the zest, salt and pepper and chilli. Remove from the heat and cool completely. Tip into the bowl of a food processor, add the labneh and whiz to a puree. You want it to be fairly smooth, but still retain some texture. Check the seasoning and serve with a good-quality extra-virgin olive oil.
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