"Simplicity is the ultimate sophistication" LdV

Friday, 26 February 2016

ARTICHOKE DIP (Dip d'artichaut)

(Dip d'artichaut)

I am bless to have a gorgeous greengrocer near my children school which sells some yummy artichokes from Brittany (the famous "Prince de Bretagne"no less...). In France, I am lucky to have Monsieur Picard, a frozen-food supermarket which sells absolutely anything : from foie-gras ice-cream to freshly cooked artichokes.
So here, I went for the marinated artichokes. This dip is terribly easy to do and will save you from a last minute apéritif... Enjoy! Merci Huberte...

Wine pairing : Corbières (Rosé) from Languedoc-Roussillon.

A quick glance in your kitchen...

In your fridge
Feta cheese
Fresh basil leaves

In your cupboard
Marinated artichokes

For a little jar

A little jar of marinated artichokes (drained) 
The juice of a little lime 
50g 1,7 oz of feta cheese
5 leaves of fresh basil (optional)

Using a hand blender, mix everything together until smooth.
Set aside in the fridge and enjoy as a dip with gressins or nice fresh bread.

Dip d'artichaut

Pour un petit bol
Un petit bocal d’artichauts marinés
Le jus d’1 petit citron vert
50g de Feta
Quelques feuilles de basilic

Egouttez les artichauts.
Mixer tous les ingrédients dans un robot.
Entreposez au frais.
Servir en dip avec des gressins ou du pain frais.

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