Artichoke & mint dip
Artichoke & mint dip is From preparation to the plate, this recipe takes roughly 20 minutes.
Instructions
Up to a day ahead, blitz the artichokes and their oil with the mint in a food processor until fairly smooth.
Add crme frache, season, then briefly pulse.
Add lemon juice. Tip into a small bowl, cover and chill.
To serve, heat the oven to 200C/fan 180C/gas
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.