Artichoke dip with fennel & rosemary pickled radish
Prep
10m
Cook
10m
serves
8
Artichoke dip with fennel & rosemary pickled radish
Pickled radish adds a tangy crunch to this smooth summer dip.
Ingredients (12)
- 1/4 cup (60ml) extra virgin olive oil, plus extra to serve
- 3 garlic cloves, chopped
- 2 eschalots, thinly sliced
- 280g marinated artichoke hearts, drained
- 400g can butter beans, rinsed, drained
- Finely grated zest and juice of 1 lemon
- Dried chilli flakes, baby parsley and lavash bread, to serve
Pickled radishes
- 1 tbs fennel seeds
- 2 rosemary sprigs
- 1/2 cup (125ml) apple cider vinegar
- 1 tbs caster sugar
- 1 bunch radishes, thinly sliced
Method
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1.To make the dip, heat oil in a large frypan over medium heat. Add garlic and eschalot, and cook, stirring occasionally, for 2-4 minutes or until softened but not coloured. Add artichoke and beans, and cook, tossing regularly, for 3-4 minutes or until slightly golden. Transfer bean mixture to a food processor, add lemon zest and juice, and whiz until smooth. Transfer to a bowl, cover surface directly with plastic wrap and chill until needed (dip can be made up to 2 days in advance).
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2.For pickled radishes, toast fennel seeds and rosemary in a frypan over high heat until aromatic. Add vinegar and sugar, and cook, swirling pan regularly, for 1-2 minutes or until sugar dissolves. Bring to a simmer, then pour over radish in a heatproof bowl. Stand for 5 minutes to pickle slightly, then drain (pickling liquid can be used as a dressing in other recipes).
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3.Spoon dip onto a serving plate. Drizzle with extra oil, and top with pickled radish, chilli flakes and parsley. Serve with lavash.
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