Turn a jar of artichoke hearts and a handful of
mint into a great little dip in a matter of minutes
Prep:10 mins
Serves 6 – 8
285g jar artichoke antipasto in oilgood handful of mint leaves, stripped from the stalks3 tbsp crème fraîche1-2 tsp lemon juice6 pitta breads2 tbsp olive oilMaldon sea saltlemon wedge and mint sprig, to garnish
STEP 1Up 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 2To 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 3Set the bowl of dip on a large platter; add lemon wedge and mint. Surround with pitta pieces.
