Photography by Claire Winfield
This dish works equally well as a sharing plate at a dinner party or as an appetiser before dinner. "It's such a winning combination of flavours and is super easy to prepare," says Spitzer. "You can even make it in advance and then heat in the oven if you’re entertaining. It tastes best when scooped up with crisp toasted pita bread."
- 200g jarred artichoke hearts in oil, drained and finely chopped
- 85g cooked spinach, fresh or frozen, finely chopped
- 85g parmesan cheese, grated
- 85g soft white or dried breadcrumbs
- 2 fat garlic cloves, crushed
- 50g unsalted pistachio nuts, slightly crushed
- 125g soured cream or crème fraîche
- 125g mayonnaise
- Freshly ground black pepper
For the pita crisps
- 3 pita breads
- 2 tbsp olive oil
- Freshly picked thyme leaves
- Sea salt
- Preheat the oven to 200°C. Add the artichokes and spinach to a bowl with half the parmesan, half the breadcrumbs and all the garlic, pistachio nuts, soured cream (or crème fraîche) and mayonnaise. Give everything a good stir, then season generously with black pepper.
- Place the mixture in a small gratin dish and top with the remaining parmesan and breadcrumbs.
- For the pita crisps, cut the pita breads into squares and spread out on a baking tray. Brush the olive oil over each square and sprinkle with the thyme leaves and salt.
- Bake the gratin for around 20-25 minutes, adding the pita crisps to the oven for the final 15 minutes, until both the top of the gratin and the pita crisps are nice and golden.
- Serve hot or cold.
Fress: Bold Flavours from a Jewish Kitchen by Emma Spitzer; photography by Claire Winfield. Mitchell Beazley, £25 (octopusbooks.co.uk)