Summer Vegetables with Artichoke Heart Dip

• 14-1/8 oz. baby artichoke hearts, drained
• 2 cloves garlic, crushed
• 4 tbsp. flat parsley leaves
• 2 tbsp. lemon juice
• 1/8 qt. extra-virgin olive oil
• Freshly ground black pepper
• 10-7/8 oz. cherry tomatoes, on the vine if possible
• 2 gem lettuces, quartered
• 2 bunches baby carrots
• 1 bunch baby turnips
• 2 bunches radishes

1. Process artichoke hearts with garlic, parsley and lemon juice to form a rough paste, then gradually add olive oil until paste is thick.
2. Season to taste and spoon into 2 small bowls.
3. Cover and chill until needed.
4. Wash and clean all vegetables.
5. Trim leaves from the carrots, turnips and radishes, but keep the lovely green stems.
6. Set the bowls containing the artichoke puree on 2 large plates and arrange the vegetables around each.

baby artichoke hearts, garlic, parsley, lemon juice, extravirgin olive oil, freshly ground black pepper, cherry tomatoes, gem lettuces, carrots, baby turnips, bunches radishes

Taken from www.foodgeeks.com/recipes/4453 (may not work)