This dip is a great way to use up the flesh from unused
artichoke stalks. Alternatively, you can use the prepared flesh,
inner hearts and peeled stems of whole artichokes. You'll need
320 gmartichoke flesh (about 9 thick stalks), combined in a bowl with juice of 1 lemon250 ml(1 cup) chicken stock1thyme sprig1small garlic clove, finely chopped60 ml(¼ cup) olive oilFor drizzling:extra-virgin olive oilTo serve:crudités (optional) Salt and rosemary crispbread1 tspdried yeast130 gmplain flour, sifted1 tspcoarsely chopped rosemary, plus extra leaves to scatter1 tbspolive oil, plus extra for brushing
For crispbread, preheat oven to 200C. Combine yeast and 80ml lukewarm water in a bowl and stand until foamy. Add flour and 1 tsp sea salt and mix to combine, then knead until smooth (3-5 minutes), add rosemary and knead to incorporate. Place in an oiled bowl, stand until doubled in size (30 minutes), then knock back, divide dough into two and roll through a pasta machine, starting with rollers at the widest setting, rolling and folding and reducing settings notch by notch until dough is 3mm thick. Cut into 10cm strips, transfer to a tray lined with baking paper. Repeat with remaining dough. Brush with olive oil, scatter with extra sea salt and rosemary leaves, dust with plain flour and bake until golden and crisp (10-15 minutes). Makes about 20. Crispbread will keep for 1 week in an airtight container.
Drain artichoke (reserving lemon juice) and combine in a saucepan with chicken stock and thyme. Season to taste, bring to the boil, then simmer, covered, until tender (10-15 minutes). Drain and transfer to a blender with garlic (discard thyme). With motor running, add olive oil in a thin stream until thick and combined. Season to taste with sea salt, freshly ground black pepper and reserved lemon juice. Drizzle with extra-virgin olive oil and serve with crispbread and crudités, if you like.