Jenny White's Artichoke Dip with Crostini, Bagna Cauda with Crudites and Tapenade

Name: Jenny White's Artichoke Dip with Crostini, Bagna Cauda with Crudites and Tapenade
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 400g can artichoke hearts, drained; 1 garlic clove, roughly chopped; 1tsp ground cumin; 5tbsp extra virgin olive oil; 1 small thin baguette, sliced; salt ad freshly ground black pepper; 8tbsp extra virgin olive oil; 2 garlic cloves, crushed; 6 anchovy fillets, finely chopped; 25g unsalted butter, softened; salt and freshly ground pepper; baby carrots, radishes and celery sticks, to serve; 1tbsp capers, rinsed and drained; 125g pitted black olives, drained; 1 garlic clove, crushed; 2tbsp chopped fresh parsley; 2tbsp olive oil; squeeze lemon juice

Over a year ago 1,692 views

Prep: 25 mins

Cook: 15 mins

Serves: 6

Italian Starter 🎉 Party Food 👨‍👩‍👧‍👦 Family Food ☀️ Summer

Ingredients

400g can artichoke hearts, drained
1 garlic clove, roughly chopped
1tsp ground cumin
5tbsp extra virgin olive oil
1 small thin baguette, sliced
salt ad freshly ground black pepper
8tbsp extra virgin olive oil
2 garlic cloves, crushed
6 anchovy fillets, finely chopped
25g unsalted butter, softened
salt and freshly ground pepper
baby carrots, radishes and celery sticks, to serve
1tbsp capers, rinsed and drained
125g pitted black olives, drained
1 garlic clove, crushed
2tbsp chopped fresh parsley
2tbsp olive oil
squeeze lemon juice

Accompaniment

Description

Italian feast so good, you won't need a main course.

Method

1
ARTICHOKE DIP
Drain the artichokes and roughly chop them Tip them into a food processor with the garlic, cumin and 2tbsp of the olive oil. Whizz to a purée.
Transfer the dip to a small serving bowl and drizzle over the remaining oil. To make the crostini, preheat the oven to 190C/gas 5.
Arrange the baguette slices in a single layer on a baking sheet. Drizzle over the remaining oil and season with salt and pepper. Bake for 15 minutes, turning once, until golden.

BAGNA CAUDA
Heat the oil in a small pan over a low heat and add the garlic and anchovies. Cook over a gentle heat, stirring often, until the anchovies have almost dissolved.
Remove from the heat and whisk in the butter, a little at a time, until creamy.
Season with salt and freshly ground black pepper to taste, transfer to a bowl and keep warm. Serve with baby carrots, radishes and celery sticks.

TAPPENADE
Heat the oil in a small pan over a low heat and add the garlic and anchovies. Cook over a gentle heat, stirring often, until the anchovies have almost dissolved.
Remove from the heat and whisk in the butter, a little at a time, until creamy.
Season with salt and freshly ground black pepper to taste, transfer to a bowl and keep warm. Serve with baby carrots, radishes and celery sticks.