Taramasalata with artichokes

Taramasalata is a classic Middle-Eastern dip that is full of flavour and delicious with pita bread. Here, we've teamed it with artichokes for an even greater dept of flavour.

  • 45 mins preparation
  • Serves 6
  • Print


Taramasalata with artichokes
  • 4 slice stale white bread
  • 100 gram tarama
  • 1/2 (40g) brown onion, grated coarsely
  • 1 clove garlic, crushed
  • 1/4 cup (60ml) lemon juice
  • 2/3 cup (160ml) olive oil
  • 6 (900g) fresh globe artichokes


Taramasalata with artichokes
  • 1
    Cut crusts from bread, soak bread in cold water 2 minutes. Drain, squeeze water from bread. Blend or process bread, tarama, onion, garlic and juice until creamy, with motor on, add oil in thin stream, process until combined.
  • 2
    Trim base of artichokes so they sit flat. Remove outer leaves; trim remaining leaves with scissors. Rinse artichokes, add to large saucepan of boiling water. Boil, uncovered, about 30 minutes or until hearts are tender; drain, rinse under cold water. Open artichokes; remove inner leaves and hairy choke with a teaspoon. Serve taramasalata in artichoke hearts, or as a dip with artichoke leaves and bread.

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