Parmesan Straws with Artichoke Lemon Dip

Parmesan Straws with Artichoke Lemon Dip are a delicious appetizer combination for any event

Our Let’s Dine at Downton Abbey event kicked off with a flourish. If you’ve never had cheese straws, you’re in for a treat. These Parmesan Straws are a savory, buttery, crisp pastry that pairs with a variety of dips. They are equally good all on their own. Great as a pairing with wine and cocktails. The Artichoke Lemon Dip is a creamy dip with a nice burst of lemon flavor. It would also be great served on crackers or as a spread for bruschetta.

If you’re curious about the other appetizer pictured above, check out my post for Goat Cheese & Fig Sandwiches on Raisin Bread.

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Parmesan Straws with Artichoke Lemon Dip

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Servings: 8

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

Ingredients

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

Instructions

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.

Notes

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