Author: Adapted from A Year in the Life of Downton Abbey: Seasonal Celebrations, Traditions and Recipes.
Ingredients
Parmesan Straws
1cupgrated parmesandivided
3/4cupall purpose flour
a pinch of salt
a pinch of cayenne pepper
3 1/4tablespoonunsalted butter
1egglightly beaten
Artichoke Lemon Dip
1 14ouncecan of artichoke heartspacked in water, drained
1/4cupchopped fresh parsley
1/4cuppackedgrated Parmesan cheese
1tablespoonlemon zest
1clovegarlicminced (about 1 teaspoon)
1/2teaspoonfresh black pepper
1/4teaspoonsalt
8ouncescream cheeseroom temperature
3 to 4tablespoonsfresh 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.