Saltimbocca
Try this classic Italian recipe for veal escalopes wrapped with prosciutto, sage & lemon. Serve it with crusty bread to mop up the delicious pan juices
Baked artichoke dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 400g round cob loaf
- 2 x 390g tins artichoke heartsdrained
- 140g light mayonnaise
- 140g parmesan(or vegetarian alternative), grated
- two pinches of garlic salt
- small bunch chivesfinely chopped
- extra crusty breadchunks, crackers or crunchy tortillas, to serve
Nutrition: per serving
- kcal211
- fat12g
- saturates3g
- carbs17g
- sugars2g
- fibre3g
- protein8g
- salt1.8g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Slice the top off and hollow out the loaf. Break the artichoke hearts into chunks, place in a bowl with the mayonnaise, Parmesan, garlic salt and a good grinding of black pepper, then mix well.
step 2
Fill the hollowed-out loaf with the artichoke mixture. Pop the lid back on, wrap the loaf in foil, then bake for 20 mins. Remove the foil and give the mixture a stir, then rewrap and return to the oven for a further 45-50 mins or until the filling is piping hot.
step 3
Remove from the oven, scatter over the chives and dive in.
