This quick but sophisticated dip makes a fantastic pre-dinner 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
INGREDIENTS
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
METHOD
● 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 cloves, shallots, parsley, chives, chestnut purée, lemon juice, five or six tablespoons of olive oil – depending on how thick the purée becomes - some salt and pepper and process until you obtain a smooth spread. Add more oil if it is too thick.
● Put half the processed purée into a serving dish and process the other half with the goat's cheese then spoon that into a second serving dish.
● To serve, sprinkle with the chopped chives and chopped chestnuts. Serve with crackers or fresh bread.
