Artichoke & mint dip

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• Alba

  18 May 2008

  Alba commented on this recipe

  This is a superb idea mixing artichokes and mint. When i make it i will try it will artichokes in water and then if i need to add a little olive oil i will.. also i will try a little zest of lemon.

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• Alison

  21 July 2008

  Alison rated and commented on this recipe

  

  Have made this lots of times; quick, easy and delicious. I don't use all the oil from the jar. Lemon zest is a good addition, as Alba suggested, and in winter I used dried mint. Have also used yoghourt instead of creme fraiche.

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Ingredients

• 285g jar artichokes antipasto in oil
• good handful of mint leaves, stripped from the stalks
• 3 tbsp crème fraîche
• 1-2 tsp lemon juice
• 6 pitta breads
• 2 tbsp olive oil
• Maldon sea salt
• lemon wedge and mint sprig, to garnish

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 10 mins

Cook 7 - 10 mins

Ingredients

• 285g jar artichokes antipasto in oil
• good handful of mint leaves, stripped from the stalks
• 3 tbsp crème fraîche
• 1-2 tsp lemon juice
• 6 pitta breads
• 2 tbsp olive oil
• Maldon sea salt
• lemon wedge and mint sprig, to garnish

Per serving for 6

362 kcalories, protein 7g, carbohydrate 38g, fat 21 g, saturated fat 4g, fibre 2g, salt 1.34 g

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