Golden, crispy artichokes nestled in a delicate, lacy Parmigiano crust with a tangy yoghurt dip – this dish is perfect to serve as an appetiser or snack
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 183 |
| Fat | 7g |
| Saturates | 3g |
| Protein | 14g |
| Carbs | 20g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely chop a handful of parsley and mince the garlic. Zest and juice the lemon. Add all the remaining yoghurt dip ingredients to a bowl and stir until combined. Spread the yoghurt dip on a serving platter or in a large bowl. Refrigerate until needed.
Grate the Parmigiano Reggiano and halve the artichokes. Heat the oil in a non-stick frying pan over a medium heat. Sprinkle a thin, even layer of cheese into the pan, letting it melt for approx. 30 seconds until bubbling. Place the artichoke halves cut-side down onto the cheese and cook undisturbed for 3-4 minutes until the cheese turns golden and crisp.
Using a spatula, loosen the edges. Place a plate over the frying pan and flip over to invert the crispy cheese artichokes.
Serve over the chilled yoghurt dip.
Zest the lemon and finely chop the parsley, then sprinkle both over before serving.
