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Baked Artichoke Dip


Baked Artichoke

Step 1. Make this creamy baked artichoke dish which is an all-round crowd pleaser. Serve as a side dish, or blitz the ingredients together before adding the topping for the best, moreish dip ever. Preserved artichokes from Conservas El Navarrico are nestled within a deliciously creamy base of mayonnaise and Cravero Parmigiano Reggiano, inviting you to dip into a cosy bowl during the cooler months.⁠
Step 2. Serve alongside some seeded Fiselle from Baker Bleu visit our Woollahra, Northbridge and Alexandria stores in NSW to see what’s new!⁠
Course Appetisers


Baked Artichoke Dip

  • 660g El Navarrico Artichokes
  • 1 Garlic clove grated
  • 1 cup SIMON JOHNSON Mayonnaise
  • 1 cup Cravero Parmigiano Reggiano grated
  • Salt & Pepper
  • 1/4 cup breadcrumbs

To serve

  • SIMON JOHNSON Linguette
  • sliced bread


  • Preheat oven to 180C
  • Drain brine from the artichokes and discard liquid. Place artichokes into a medium size mixing bowl and add the grated garlic.
  • Add mayonnaise, grated Parmigiano Reggiano and stir to combine. Season with a little salt and pepper to taste.
  • Optional
  • Spoon artichoke mixture into an oven proof baking dish and sprinkle with breadcrumbs. Bake in the oven for 30-40 mins until the cheese is bubbling and the breadcrumbs are golden on top.
  • Serve immediately with linguette & bread on the side.


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