Beautiful paired with Roasted capsicum & chilli tapenade with crispbread
Ingredients
Method
1.
Put artichokes and fetta in a food processor and process until smooth. Transfer to a serving bowl, cover and refrigerate until ready to serve.
Tip: Serve with Dutch and heirloom carrots, blanched baby asparagus and beans, bagel crisps, bread sticks or wafer crackers.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
