Artichoke & mint dip
- Merrilees Parker
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Serves 6 - 8
Easy
Prep: 10 mins
Cook: 7 mins - 10 mins
Ready in 20 minutes
A star rating of 5 out of 5.3 ratingsRate
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Turn a jar of artichoke hearts and a handful of
mint into a great little dip in a matter of minutes
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
285g jar artichoke
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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Nutrition: per serving for 6
-
kcal362
-
fat21g
-
saturates4g
-
carbs38g
-
sugars0g
-
fibre2g
-
protein7g
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salt1.34g
low
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Method
-
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.
Recipe from Good Food magazine, December 2005
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A star rating of 5 out of 5.3 ratings
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