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Marinated artichoke & white bean dip
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Aromatic garlic and rosemary puree, perfect for sea salt toasts.
Ingredients:
  • 1 French bread stick (baguette), thinly sliced
  • 4.80 gm sea salt
  • 300g marinated artichoke hearts
  • 18.20 gm olive oil
  • 1 garlic clove, crushed
  • 20.00 ml fresh rosemary leaves
  • 400g can cannellini beans, rinsed, drained
  • 60ml (1/4 cup) hot water
  • 1/2 tsp freshly ground black pepper
  • Baby carrots, to serve
  • Celery sticks, to serve
  • Cherry tomatoes, to serve
Instructions:
  • Preheat the oven to 200C. Line 2 large baking trays with parchment paper. Arrange the bread slices in a single layer on the trays. Drizzle both sides with olive oil and season with salt. Bake for 8-10 minutes until golden. Allow to cool on a wire rack before storing in an airtight container.
  • Drain artichoke hearts, saving 2 tablespoons of marinade. Give them a rough chop. In a medium frying pan over medium heat, warm up some oil. Quickly sauté garlic and rosemary until fragrant, around 30 seconds. Add artichokes and beans, cooking for 3-4 minutes until warmed. Let cool for 5 minutes before serving.
  • Blend the artichoke mixture, water, reserved marinade, and pepper in a food processor until creamy. Transfer the mixture to a bowl and enjoy with crostini and vegetables.

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