Artichoke & mint dip


  • 285.0g jar artichokes antipasto in oil
  • good handful of mint leaves, stripped from the stalks
  • 3 tbsp crème fraîche
  • 1-2 tsp lemon juice
  • 6 pitta breads
  • 2 tbsp olive oil
  • Maldon sea salt
  • lemon wedge and mint sprig, to garnish


Turn A Jar Of Artichoke Hearts And A Handful Of Mint Into A Great Little Dip In A Matter Of Minutes

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