Artichoke and chestnut dip
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