Chloe's Artichoke chip and dip

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop artichokes in half, or quarters for larger ones. Drizzel with olive oil, salt and pepper. Roast at 200°c for 35 mins

Step 2

When the artichokes are roasted, scrape out the soft insides and set the skins aside

Step 3

With a fork, mash the artichoke innards with the butter and creme fresh, whipping it into a paste

Step 4

Chop the herbs very finely and add to the artichoke paste. Salt and pepper to taste.

Step 5

Heat the grape seed oil to a high heat in a shallow pan. When the oil sizzles when something is dropped in, add in the artichoke skins and fry until golden brown. Do not overcrowd the pan. You may have to do several batches. Once golden remove the skins from the oil and drain on kitchen roll.

Step 6

Serve the dip in a bowl surrounded by the crops made of the skin.