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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Market Day Fish Recipe: Salmon and Prawn Filo Parcels
September 5, 2017
Crispy, flaky Filo pastry parcels hide a delicious seafood secret of buttery salmon and prawns with a tart and creamy lemon butter sauce.…
Cambozola Mousse Verrines Appetizer: A Touch of Glass
February 8, 2019
Verrines of Cambozola Mousse, Spiced Rosé Gelée & Crystallized Rosemary or Cambozola Mousse served in glassware. I'll leave it to you to decide. This appetizer is simple to prepare and can be made in advance (note: make the rosé gelée ahead).…
Provencal Artichokes Stuffed with Goat Cheese and Tapenade
June 18, 2018
Artichokes Stuffed with Goat Cheese and Tapenade. The combination of fresh artichokes, goat cheese and tapenade translate into "Provence in a bite" to be enjoyed with some chilled rosé.…
Purple Artichokes with Lemon and Capers a Delicious Side Dish
February 23, 2024
Artichokes are a harbinger of the warmer months ahead. It’s common to find purple artichoke – les petit violets in Provencal markets. These smaller artichokes are a purple globe variety, with a nuttier flavour than the larger green globe version. Since culinary historians believe that Catherine de Medici introduced the artichoke to French cuisine, I …
No Comment