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Ingredients

• 1 small garlic clove, peeled
• 1 (14-ounce) can quartered artichoke hearts, drained
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon grated lemon zest
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons capers, roughly chopped
• 5 cups assorted fresh vegetables (sliced radishes, baby carrots, blanched wax beans, broccoli and cauliflower florets)

Description

Prep: 10 Minutes.

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