Artichoke Dip
Coffey
People: 1
45 min

Ingredients

1 tbsp
Capers
150 grams
Fava Beans
0.75 tbsp
Lemon
1 tbsp
Olive Oil
0.5 handful
Olives
30 grams
Pistachios
0.75 tbsp
Plum Sauce
80 grams
Radicchio
2
Shallots
0.75 tbsp
Sriracha
2 tsp
Tarragon

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Prep

  1. Wash, peel and cut your Shallots. All ingredients should have a similar size and shape.
  2. Wash and cut your Radicchio so that they all have a similar size and shape.

Heating Steps

  1. Spread the fava beans with shallot and tarragon evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes. Finally, add radicchio and roast for another 15 minutes.
  2. Toast Pistachios on a hot and dry pan. Then remove from pan.
  3. Bring water to boil. Add artichoke in a water:artichoke ratio of None. Add salt. Boil for 30 minutes or until leaves can be pulled off.

Finishing Touches

  1. Add all of your vegetables to the bowl of a food processor. Then add your sauce and pulsate until desired texture. Season with salt and pepper.
  2. Add Capers, Olives and Pistachios on top.