Burnt Artichoke Dip, Sourdough Croutons
Serves 4
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Burnt Artichoke Dip
400 g marinated globe artichokes, drained
30 ml olive oil
Salt, to taste
Sourdough Croutons
12 thin slices sourdough (about 5mm thick)
Olive oil, for brushing
Salt, to taste
To finish
Paprika
Olive oil, for pouring
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Make the Burnt Artichoke Dip
1. Drain the artichokes well and pat dry with paper towel - the drier they are, the better they'll char.
2. Blowtorch the artichokes until well charred and blackened in spots, or spread on a tray and blast under a very hot grill, turning as needed.
3. Blitz the charred artichokes with the olive oil until smooth. Season to taste with salt.
Make the Sourdough Croutons
1. Slice the sourdough thinly, about 5mm thick.
2. Lay the slices on a baking tray, brush lightly with olive oil and season with salt.
3. Bake at 180°C for 8-10 minutes, until golden and crisp.
Assemble and Serve
1. Spoon the artichoke dip onto a plate and spread out into a rough circle with the back of a spoon.
2. Heat a spoon (dip it in hot water or warm it briefly over a flame) and press it into the centre of the dip to make a smooth dent.
3. Sprinkle over the paprika and pour a little olive oil into the dent.
4. Serve with 3 sourdough croutons per portion alongside.
