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Mediterranean

Warm artichoke dip

Name: Summer paella
Prep time: PTM
Cook time: PTM
Yield: serving
Cuisine: Main Meals
Ingredients: olive oil 2 T,Uncooked, shell-on large prawns 400g,chorizo sausage, sliced 100 g ,Pepperito seedless peppers, halved 200 g,red onion, diced 1,Woolowrths Spanish paella seasoning 20 g ,white rice ½ cup ,good quality stock 500ml ,seafood mix, frozen & thawed on day of cooking 350 g ,hand shelled fresh peas, blanched 50g

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 x 390 g cans artichoke hearts in brine, drained and roughly chopped
5–6 spring onions, finely chopped
3⁄4 cup good-quality mayonnaise
1 cup Grana Padano (or any other hard cheese), grated
1 lemon, juiced
freshly ground black pepper, to taste
baguette or ciabatta, for serving

Method

Preheat the oven to 200°C. Mix all the ingredients and spread in a shallow, ovenproof dish (I used a round quiche dish) and place in the oven, uncovered, for 20–25 minutes or until golden on top.

Season and serve with toasted baguette or rustic chunks of warm ciabatta and sliced spring onion.

Cook's note: Feel free to add more artichokes and less mayo, if you prefer.

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This is a test recipe

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