Baked Artichoke Dip

Recipe by
Simon Johnson

Ingredients

Method

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
  • ¼ cup breadcrumbs
  • To serve

  • Simon Johnson Linguette
  • sliced bread

Method

  1. Preheat oven to 180C
  2. Drain brine from the artichokes and discard liquid. Place artichokes into a medium size mixing bowl and add the grated garlic.
  3. Add mayonnaise, grated Parmigiano Reggiano and stir to combine. Season with a little salt and pepper to taste.
  4. 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.
  5. Serve immediately with linguette & bread on the side.

Buy the Ingredients