Ingredients:
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280g jar marinated artichoke hearts in oil, drained
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handful flat leaf parsley
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100g feta cheese, roughly chopped
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juice 1 lemon
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5 tbsp olive oil
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100g bag wild rocket
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85g pack Serrano or Parma ham
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Brumby’s focaccia, toasted or griddled
Method:
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Step 1:
Make an artichoke dip by whizzing together the artichoke hearts, parsley, feta, half the lemon juice and 3 tbsp olive oil in a food processor. Blitz to a smooth paste, then spoon into a bowl.
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Step 2:
Dress the rocket with the remaining olive oil and lemon juice. Pile onto a platter and serve with the ham, the dip and toast.
Step 1:
Make an artichoke dip by whizzing together the artichoke hearts, parsley, feta, half the lemon juice and 3 tbsp olive oil in a food processor. Blitz to a smooth paste, then spoon into a bowl.
Step 2:
Dress the rocket with the remaining olive oil and lemon juice. Pile onto a platter and serve with the ham, the dip and toast.
