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Artichoke & olive dip
- 280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved
- 340g jar pitted green olives , drained, 1 olive reserved, to serve
- 25g pine nuts
- 50g Parmesan (or vegetarian alternative), finely grated
- juice lemon
Directions:View on BBC Good Food
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