One of my oldest friends (and avid artichoke fan) Kirsty made this recently and introduced it as ‘epic’. She is right. Not only is the dip/gratin epically delicious and rich but it is also too easy for words to make using only a casserole dish, and contains just three ingredients. You mix canned artichokes with mayonnaise and parmesan and bake it for around 15 mins. You can eat the dip/gratin with crudités, have it on bread/toast as a sort of posh cheese on toast, or as a vegetable side dish.
The dish is probably my favourite discovery of 2015. Thanks Kirsty!
Artichoke dip/gratin (serves 2-4 as a dip/side dish)
Can artichokes, drained and roughly chopped (not too small or it will be mushy!)
Very big squeeze mayonnaise
Very large handful parmesan, grated
Preheat the oven to gas mark 7/220 degrees.
Get a small casserole dish. In it mix the roughly chopped artichokes with the mayonnaise and most of the parmesan until nicely moist and combined. Sprinkle the remaining parmesan over the top.
Bake in the oven for at least 15 mins, until golden brown on top. Finish off under the grill if you need to. Eat with chopped veg, on bread/toast or as a veg side dish.