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Artichoke dip with salt and rosemary crispbread

Australian Gourmet Traveller appetiser recipe for artichoke dip with salt and rosemary crispbread.

Artichoke dip with salt and rosemary crispbread
Artichoke dip with salt and rosemary crispbread

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 about three.

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