Summary

Ingredients

• 1 can artichoke hearts, about 250-300 g drained weight
• 0.5 ½ bunch basil
• 200 g feta cheese, made from sheep`s milk
• 1 clove (s) garlic, more to taste
• some lemon juice
• 1 pinch (s) cumin
• pepper

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Instructions

1. Drain the artichoke hearts. I collect the brew to make the cream a little more liquid if necessary. Puree the hearts with the peeled garlic, washed basil and feta in a blender.
2. Then season with lemon juice, cumin (be careful!) And fresh pepper.
3. The whole thing can still go through a bit, but it doesn`t have to. It can easily be kept in the fridge for one night, but is then no longer as creamy.
4. Heavenly with vegetable sticks and flatbread.