Artichoke dip with salt and rosemary crispbread

AT A GLANCE

  • Serves 6 people

This dip is a great way to use up the flesh from unused artichoke stalks. Alternatively, you can use the prepared flesh, inner hearts and peeled stems of whole artichokes. You'll need about three.

  • 320 gm artichoke flesh (about 9 thick stalks), combined in a bowl with juice of 1 lemon
  • 250 ml (1 cup) chicken stock
  • 1 thyme sprig
  • 1 small garlic clove, finely chopped
  • 60 ml (¼ cup) olive oil
  • For drizzling: extra-virgin olive oil
  • To serve: crudités (optional)
  •  
  • Salt and rosemary crispbread
  • 1 tsp dried yeast
  • 130 gm plain flour, sifted
  • 1 tsp coarsely chopped rosemary, plus extra leaves to scatter
  • 1 tbsp olive oil, plus extra for brushing
01   For crispbread, preheat oven to 200C. Combine yeast and 80ml lukewarm water in a bowl and stand until foamy. Add flour and 1 tsp sea salt and mix to combine, then knead until smooth (3-5 minutes), add rosemary and knead to incorporate. Place in an oiled bowl, stand until doubled in size (30 minutes), then knock back, divide dough into two and roll through a pasta machine, starting with rollers at the widest setting, rolling and folding and reducing settings notch by notch until dough is 3mm thick. Cut into 10cm strips, transfer to a tray lined with baking paper. Repeat with remaining dough. Brush with olive oil, scatter with extra sea salt and rosemary leaves, dust with plain flour and bake until golden and crisp (10-15 minutes). Makes about 20. Crispbread will keep for 1 week in an airtight container.
02   Drain artichoke (reserving lemon juice) and combine in a saucepan with chicken stock and thyme. Season to taste, bring to the boil, then simmer, covered, until tender (10-15 minutes). Drain and transfer to a blender with garlic (discard thyme). With motor running, add olive oil in a thin stream until thick and combined. Season to taste with sea salt, freshly ground black pepper and reserved lemon juice. Drizzle with extra-virgin olive oil and serve with crispbread and crudités, if you like.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

SAUVIGNON BLANC. , suggested by MAX ALLEN

FEATURED IN

Sep 2009

Sep 2009

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