Artichoke and Mint Dip

• canned artichokes285 g

  antipasto in oil

• mint↗

  a handful of leaves removed from stems

• crème fraîche↗3 tbsp
• lemon juice1-2 tsp
• pita↗6
• olive oil↗2 tbsp
• Maldon sea salt↗
• lemon↗

  a slice and a sprig of mint for garnish

Step-by-step instructions

1. 1

   A day before serving, pulse the artichokes together with the oil they are stored in and the mint leaves in a food processor until smooth. Add the crème fraîche, season to taste, and stir quickly. Pour in the lemon juice and stir again. Transfer to a small bowl, cover with a lid and chill.

2. 2

   For serving, preheat the oven to 200 °C (180 °C convection, gas mark 6). Tear the pita into large pieces, spread them on a tray, drizzle with olive oil and sprinkle with sea salt. Bake for 7–10 minutes until golden and crisp.

3. 3

   Place the bowl of dip on a large platter, garnish with a lemon slice and a sprig of mint. Surround it with the toasted pita pieces.