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  • 400g round cob loaf
  • 2 x 390g tins artichoke hearts
    drained
  • 140g light mayonnaise
  • 140g parmesan
    (or vegetarian alternative), grated
  • two pinches of garlic salt
  • small bunch chives
    finely chopped
  • extra crusty bread
    chunks, crackers or crunchy tortillas, to serve

Nutrition: per serving

  • kcal211
  • fat12g
  • saturates3g
  • carbs17g
  • sugars2g
  • fibre3g
  • protein8g
  • salt1.8g

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Slice the top off and hollow out the loaf. Break the artichoke hearts into chunks, place in a bowl with the mayonnaise, Parmesan, garlic salt and a good grinding of black pepper, then mix well.

  • step 2

    Fill the hollowed-out loaf with the artichoke mixture. Pop the lid back on, wrap the loaf in foil, then bake for 20 mins. Remove the foil and give the mixture a stir, then rewrap and return to the oven for a further 45-50 mins or until the filling is piping hot.

  • step 3

    Remove from the oven, scatter over the chives and dive in.

Recipe from Good Food magazine, August 2013

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.8 out of 5.5 ratings

hetherj1

Absolutely amazing. Really tasty. Didn't use the chives. I think artichokes could be replaced by leeks if struggling to find them. I baked in pyrex covered in foil. yummy! 5 stars x

dgnacro

Made this last night as had friends coming round for dinner, it was lovely and went down really well with everyone, very easy to do and impressed my guests. I didn't have quite enough Parmesan (78g in fact) so I made the rest up with a lovely strong cheddar I had, worked really well, will…

FeeBee67

A star rating of 5 out of 5.

Yummy!! I used regular mayonnaise and added quite a lot of freshly ground black pepper. Super-easy to make and it went down a storm.

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