Artichoke & mint dip
- Preparation and cooking time
- Cook: -
- Ready in 20 minutes
- Serves 6 - 8
Turn a jar of artichoke hearts and a handful of
mint into a great little dip in a matter of minutes
- STEP 1
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.
- STEP 2
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.
- STEP 3
Set the bowl of dip on a large platter; add lemon wedge and mint. Surround with pitta pieces.