Artichoke and Tarragon Dip

Serves N/A

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Directions

In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop.

Ingredients

  • 1 (15-ounce) can quartered artichoke hearts in water, drained
  • 1 (6 ounce) jar marinated baby mushrooms and their liquids
  • 1 shallot, coarsely chopped
  • 4 sprigs fresh tarragon leaves, stripped, plus a few sprigs to garnish
  • 3 tablespoons white wine vinegar
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil, plus some for drizzling

Parsed from recipe text (no separate ingredient records).