• 4servings
  • 483calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 280g jar marinated artichoke hearts in oil, drained

  2. handful flat leaf parsley

  3. 100g feta cheese , roughly chopped

  4. juice 1 lemon

  5. 5 tbsp olive oil

  6. 100g bag wild rocket

  7. 85g pack Serrano or Parma ham

  8. focaccia or flatbread, toasted or griddled

Instructions Jump to Ingredients ↑

  1. Make an artichoke dip by whizzing together the artichoke hearts, parsley, feta, half the lemon juice and 3 tbsp olive oil in a food processor. Blitz to a smooth paste, then spoon into a bowl.

  2. Dress the rocket with the remaining olive oil and lemon juice. Pile onto a platter and serve with the ham, the dip and toast.

  3. Make an extra dip For a white bean purée, whizz together a drained 400g can cannellini beans, 2 crushed garlic cloves, juice 1 lemon, 3 tbsp olive oil and some grated parmesan.


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