Big Dipper

I went to the Mediterranean Wholesalers on Sydney Road the other day for the first time... rows and rows of deliciousness... it was wonderful.  My purchases included pecorino cheese and jars of artichoke hearts which I turned into a baked dip that can be served hot, warm or cold. 

Baked Artichoke Dip

I served this with thin slices of french bread and carrot sticks.

One 400g jar of artichoke hearts
Half a cup of grated pecorino or parmesan
Half a cup of mayonnaise
1 clove of finely chopped garlic
1 tablespoon of lemon juice

1. Preheat the oven to 180 degrees celcius.

2. Combine the ingredients and spoon into a small baking dish (I used a terracotta tapas dish).

3. Bake for twenty minutes until bubbling and slightly browned.