To be served as a nibble with crisps. Or really with anything you might like. Can be used as a wonderful spread on canapés, a cold sauce with a tuna steak and in many other ways. Should be stored refrigerated with a tight cling film wrapping.

1 can of artichoke hearts (300 g)
30 ml lemon juice
1 garlic clove, crushed
30 ml olive oil
Salt and black pepper
5 large basil leaves
(some chili for a bit of heat)

Crisps or vegetables to go with the dip

1. In a food processor, pulse all ingredients until smooth.
2. Chill