- 2 leeks
- 2 garlic cloves
- 50g butter
- Sea salt
- Freshly ground pepper
- 100g cheddar
- 50g Parmesan
- 1 jar of Tunisian artichoke leaves
- 3 slices of prosciutto (optional)
- 200ml double cream
- 50g breadcrumbs (optional)
1. Warm your oven to 200°C/Fan 180°C/Gas 6. Trim and discard the roots and top 3cm off the leeks. Rinse the leeks under a cold tap then thinly slice them. Peel and thinly slice the garlic.
2. Melt the butter in large pan on a medium heat. Add the leeks and garlic with a pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till the leeks are very soft.
3. While the leeks are cooking, grate the cheddar and Parmesan into a small bowl. Drain the artichoke leaves. Finely chop the prosciutto if you’re using it.
4. When the leeks are soft, add the double cream to the pan along with the grated cheese and the artichoke leaves. Let the mixture come to a gentle bubble, stirring now and then, till the cheese has melted.
5. Pour the mixture into an ovenproof dish and top with the breadcrumbs and the prosciutto, if you’re using them. Bake for 15-20 mins, till the dip is golden and bubbling at the edges. Serve the artichoke dip warm with bread, crisps or fresh veg for dipping.