Ingredients
1 14-ounce can artichoke hearts, drained well
1/2 cup grated Parmesan
3/4 cup mayonnaise
1/4 cup plain yoghurt
1 garlic clove, minced and mashed to a paste with a pinch of salt
2 teaspoons fresh lemon juice
1 scallion, chopped
Tabasco to taste
Preparation
In a food processor puree the artichoke hearts, Parmesan, mayonnaise, yoghurt, garlic paste, lemon juice, scallion, Tabasco, salt and pepper, until the mixture is smooth.
