Charred Artichoke Dip

Chargrilled artichoke and olive dip 

In a food processor, blend 280g chargrilled artichokes, 340g pitted green olives, 25g pine nuts, 50g Parmesan and the juice of ½ lemon. Put in a bowl, drizzle over some olive oil and serve with crudités or slices of toasted ciabatta.