Parmesan Straws with Artichoke Lemon Dip

Downton Appetizers 2

This Parmesan Straw and Artichoke Lemon Dip appetizer was served at our recent Downton Abbey Gourmet Club event. If you’ve never had cheese straws, they’re a savory, buttery, crisp biscuit that can pair with a variety of dips, or be enjoyed on their own. Great with wine and cocktails. The Artichoke Lemon Dip is a creamy dip with a nice burst of lemon flavor. It would work great on any cracker of your choice, or as a spread for bruschetta.

Parmesan Straws with Artichoke Lemon Dip

Serving Size: Makes 15-25 servings


    Parmesan Straws
  • 1 cup grated parmesan, divided
  • 3/4 cup all purpose flour
  • a pinch of salt
  • a pinch of cayenne pepper
  • 3 1/4 tablespoon unsalted butter
  • 1 egg, lightly beaten
    Artichoke Lemon Dip
  • 1 14 ounce can of artichoke hearts, packed in water, drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup packed, grated Parmesan cheese
  • 1 tablespoon lemon zest
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon fresh black pepper
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, room temperature
  • 3 to 4 tablespoons fresh lemon juice


    Parmesan Straws
  • Preheat oven to 400 degrees. Lightly grease a large baking sheet.
  • Put 3/4 cup grated Parmesan into a mixing bowl. Sift in flour and add salt and cayenne. Stir to combine.
  • Crumble in the butter and rub with your fingertips until you have a breadcrumb texture. Stir in the egg and form the dough into a ball with your hands.
  • On a lightly floured surface, roll out the dough into a rough square shape about 1/4 inch thick. Cut into 1/2 inch wide strips, about 4 inches long (or you can make them longer, if you prefer fewer longer straws.)
  • Gently transfer to the baking sheets and sprinkle with remaining grated Parmesan. Bake for 10-15 minutes, until golden. Transfer to a wire rack and cool.
  • Serve with Artichoke Lemon Dip, or dip of your choice.
    Artichoke Lemon Dip
  • Put the drained artichokes hearts, parsley, Parmesan, lemon zest, garlic, salt & pepper into a food processor. Pulse a few times until a paste forms. You should still be able to make or bits of parsley and lemon. Don't over process.
  • Place the cream cheese in a medium sized bowl. Add the artichokes/parsley mixture and the lemon juice. Stir until well blended. Add more salt & pepper and lemon juice to taste. Garnish with a few fresh leaves or parsley or ribbons of lemon zest.


Adapted from A Year in the Life of Downton Abbey: Seasonal Celebrations, Traditions and Recipes.

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