Apero Hour Recipe: Hot Artichoke Dip
Appetizer · Gary and Jane Langton · Provencal Recipes · TasteThe picture really doesn’t do this recipe justice and I blame the photographer, not the chef! I am including this Hot Artichoke Dip recipe as so many of our dinner guests have asked for it. Serve it warm, as an appetizer with pre-dinner drinks, accompanied by breadsticks, thin slices of French bread, tortillas or crunchy raw vegetables.

Hot Artichoke Dip
This quick and easy dip is hard to share, but worth it for all to enjoy. Have someone who doesn't think they like Artichokes try it, they will be pleasantly surprised and... hooked!
Ingredients
- 1 Large tin Artichoke hearts In water, not oil, drained and chopped
- 1 clove garlic or 2, depending on your taste
- 2 tbsp of Mayonnaise
- 100 gr Parmesan cheese freshly grated
Instructions
- Preheat the oven to 180C
- Put the artichokes and garlic into a blender and roughly blend.
- Add the mayonnaise and Parmesan cheese and blend again until smooth.
- Pour the mixture into an ovenproof dish and bake in the oven for 10 minutes.
- Serve hot !
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Pork Rillettes are a Classic French Recipe
June 5, 2020
By definition, pork rillettes are made using a preservation method similar to duck confit. The pork is seasoned, then slow-cooked submerged in fat and cooked at a grandmotherly pace for several hours. Afterward, the pork is shredded and packed into sterile containers, covered in a thin veneer of fat and stored. While rillettes are most …
Try this Bruschetta with Beet and Goat Cheese from Café Brun
February 7, 2023
Café Brun’s new owner Ben shares this brilliantly simple roast beetroot and goat cheese bruschetta recipe. Café Brun in Antibes celebrates the “bon vivant” with generous Mediterranean cuisine, drinks made with love and a mischievous spirit. The atmosphere is relaxed and friendly…perfect for lounging over a chilled glass of rosé, watching the world go by. …
Truffled Devilled Eggs Taking your Mother’s Classic Recipe to Another Level
December 22, 2017
Devilled eggs might be one of the easiest appetizers to make. A bit old fashioned, this classic recipe was all the rage when our mothers were younger. However, the addition of truffle takes the recipe to a heightened level of sophistication. Truffled Devilled Eggs…
Goat Blue Cheese and Pear Timbales a Light Starter Course
April 4, 2018
This recipe combines sharp, creamy blue goat cheese and ripe Anjou pears in a lovely savoury flan or timbales. The Anjou pear is also called the Genovian pear (in Italy), and perhaps that is a good example of the transferability of the language of cooking. A timbale in French cuisine is a sweet or savoury, custard-like recipe that is cooked in a cylindrical pan or bottomless dish (flan ring). In Italian, the same dish is called a Timballo.…
No Comment