If you don’t like chili (wimp) just leave it out.
Timings: 30 mins (15 mins prep, 15 cooking)
Kitchen Stuff: Chopping Board, Fancy oven-proof dish, mixing bowl
Parmesan Wedge, about 250g, grated
150g (about 3/4 cup) Mayonnaise
2 garlic cloves, finely chopped or pressed
1 fresh red chili, finely chopped, apart from a few rings for presentation (if you’re fancy)
Salt and Pepper
Careful, it’s complicated.
Preheat the oven to 220C
1. HEARTICHOKES: Chop/blend/smush your artichoke hearts. If you blend them, your dip will be smooth. I, personally, like it a little lumpy so I just go at them with a sharp knife. See below for my levels of smush-ness.
2. ALL THE OTHER STUFF: Add three quarters of the grated Parmesan, mayo, garlic, chili, flaky salt and ground pepper. Smush more.
3. MAKE IT HOT: Put your artichoke splendidness into your baking dish and sprinkle with the remaining parmesan cheese and chili bits. Bake it in your hot oven for 15 mins until the top is bubbly and browing at the edges.