Ar­ti­choke and ch­est­nut dip

The Jewish Chronicle - - LIFE - FA­BI­ENNE VINER-LUZZATO’S

This quick but so­phis­ti­cated dip makes a fan­tas­tic predin­ner ap­pe­tiser and is quick and easy to pre­pare. It also makes a lovely canapé, spread onto tiny rye crack­ers or with cru­dités. It is re­fresh­ing served on top of salad leaves. Serves: 6 Prepa­ra­tion: 30 min­utes


100g cooked whole chest­nuts 15g chives 500g sliced ar­ti­chokes hearts in a glass jar or tinned plus 50g for gar­nish 2 gar­lic cloves 3 shal­lots 10g flat pars­ley 15g chives 400g ch­est­nut purée Juice of two lemons Olive oil Salt and pep­per 200g fresh goat’s cheese


Chop the cooked chest­nuts roughly and keep 50g of them aside for gar­nish.

Chop the chives roughly and keep a tea­spoon of them aside for dec­o­ra­tion.

Cut the 50g ex­tra ar­ti­chokes re­served for the gar­nish into small pieces for gar­nish.

Put the 500g ar­ti­chokes, gar­lic

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