
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
Ingredients
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
Instructions
- 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.