- 285g jar artichoke antipasto in oil
- good handful of mint leaves, stripped from the stalks
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 3 tbsp crème fraîche
- 1-2 tsp lemon juice
- 6 pitta bread
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- Maldon sea salt
- lemon wedge and mint sprig, to garnish
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Up to a day ahead, blitz the artichokes and their oil with the mint in a food processor until fairly smooth. Add crème fraîche, season, then briefly pulse. Add lemon juice. Tip into a small bowl, cover and chill.
To serve, heat the oven to 200C/fan 180C/gas 6. Tear the pittas into rough pieces and spread over a couple of baking sheets. Drizzle with oil and scatter over some sea salt. Bake for 7-10 mins until crisp.
Set the bowl of dip on a large platter; add lemon wedge and mint. Surround with pitta pieces.