Warm artichoke dip

PREPARATION  10 minutes

COOKING  15 minutes

MAKES  500 g (11 lb 2 oz/4 cups)

2 x 400 g ( 14 oz) cans artichoke hearts, drained

250 g (9 oz/1 cup) whole-egg mayonnaise

75 g (2½ oz/¾ cup) grated parmesan

2 teaspoons onion flakes

2 tablespoons grated parmesan, extra

ground paprika, to garnish

Preheat the oven to moderate 180°C (350°F/Gas 4). Squeeze the artichokes to remove any liquid. Chop finely and combine with the mayonnaise, parmesan and onion flakes. Spread into a shallow 1 litre ovenproof dish.

Sprinkle with extra parmesan and paprika and then bake for 15 minutes, or until lightly browned and heated through. Serve hot with dippers such as puff-pastry twists or crusty French bread.