This artichoke dip is loosely based on a starter that I regularly order in one of my favourite restaurants. It also makes a fantastic, if not decadent, teatime treat.
Molten artichoke dip (serves four)
2x 390g tins artichoke hearts, drained 100g cream cheese 50g mayonnaise 30g parmesan, grated 4x garlic cloves Small handful fresh thyme Small handful fresh rosemary 150g Comte cheese, grated
1x loaf sourdough Olive oil Salt and pepper
Method
Pre-heat the oven to 180 degrees.
Place the artichoke hearts, cream cheese, mayonnaise, parmesan, garlic and half of the herbs in a magi-mix. For this recipe I prefer to use the 'pulse' setting, instead of just switching the machine on and letting it run until the ingredients have been puréed. You can still achieve a similar, chunky consistency using a hand blender, but go slowly.
Transfer the mixture to an oven-proof bowl-or individual ramekins-and bake in the oven for 20 minutes.
During the cooking time finely chop the remaining herbs. Slice your bread and rub with good quality olive oil, salt and pepper and the herbs.
When the artichoke dip has finished cooking, remove from the oven and top with the grated Comte. Return to the heat but this time underneath a grill.
Keeping a watchful eye on the dip, use a very hot, dry griddle pan to toast the slices of bread.
Serve as soon as the Comte has completely melted and started to brown.
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