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Artichoke-and-olive bake

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Artichoke-and-olive bake

40 minutes

58 of 75

Artichoke-and-olive bake

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

20 green olives
3 x 280 g jars artichokes, drained
½ cup Gruyère cheese, grated
150 g cream cheese
4 garlic cloves, finely chopped
⅓ cup Greek-style yoghurt
Salt, to taste

Method

Preheat the oven to 180°C. Set aside the olives, a quarter of the artichokes and the Gruyère. Blend the remaining ingredients until smooth.
Chop the olives and remaining artichokes coarsely and stir through the cream cheese mixture. Scrape into ramekins or a medium-sized ovenproof dish. Sprinkle over the Gruyère and bake for 40 minutes.
Serve warm with olive bread as a starter, or add a salad for a light supper.

Discover more savoury bakes here.