Turn a jar of artichoke hearts and a handful of
mint into a great little dip in a matter of minutes
Ingredients
- 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
Method
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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.
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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.