Ingredients
- Spinneysfood Fresh Parsley 2 handfuls
- Garlic 1 clove
- Lemons 2
- Spinneysfood Full-Fat Greek Yoghurt 200g
- Spinneysfood Fine Sea Salt ½ tsp, to taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Parmigiano Reggiano 50g
- Grilled artichokes from Spinneys deli 400g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
Nutrition (Per serving)
- 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."
Crispy cheese artichokes with lemon yoghurt dip
Italian 10 Mins Prep · 10 Mins Cook
- Finely 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.