Taste and correct seasoning. To serve, reheat the artichoke purée if necessary. Heat the pan on a high heat, dry the scallops well, drizzle with extra virgin olive oil and season with a little salt.

Should I mention the sophisticated ingredients of artichokes and spinach ... Whatever benefit appeals to you the most, this dip is a winner all the way around. Once you make it and share with others, ...

7. Return the mix to the pan, add lime-juice and cubed artichoke hearts. Add burnt garlic for garnish. Serve warm. Take polenta, refined flour and a pinch of salt along with half a cup of water and ...

The dip can be made a few hours in advance and chilled, but should come to room temperature before serving. 30 minutes, plus 6 hours proving Cook time: 25 minutes 4-6 For the artichoke dip To cook ...

Heat 1T olive oil in a pan over a medium heat, add the shallot, garlic and rosemary and cook until translucent. Add the artichokes and cook for a further ... Cook's note: You can use canned chickpeas ...