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Artichoke & mint dip
- 285g jar artichokes antipasto in oil
- good handful of mint leaves, stripped from the stalks
- 3 tbsp crme frache
- 1-2 tsp lemon juice
- 6 pitta breads
- 2 tbsp olive oil
- Maldon sea salt
- lemon wedge and mint sprig, to garnish
Directions:View on BBC Good Food
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