Last week, Joh and Karen set off on a road trip along the mighty Murray River. This week we find our adventurers in Echuca-Moama, riding the famous paddle steamers. Being in such a fertile part of the country, Karen can’t help but create a grazing plate featuring her own artichoke dip, made with the freshest ingredients from the local region. To put this plate together, Karen heads to a local farm for organic vegetables and a pie shop for traditional English pork pies. Meanwhile Joh visits a Winery and Meadery, finding a wine that will perfectly complement Karen’s grazing plate.
Here, Karen shows you how to make an artichoke dip with shaved lemon and capers.
For more information about Executive Houseboats in Echuca Moama, visit www.executivehouseboats.com.au
For more information Pacdon Park, visit www.pacdon.com.au
For more information about RADgrowers, visit www.radgrowers.com
Ingredients
Method
Heat 2 Tbsp of the olive oil in a frying pan over medium heat. Add artichoke hearts and garlic to lightly brown. Cook for 10 minutes, tossing constantly. Remove from heat.
Put artichoke mixture in the small bowl of a food processor. Add juice, cream cheese and parmesan. Season. Blitz a little, then add 100ml of the oil and blitz to emulsify into a smooth paste. Put in a serving bowl. (You can also use a stick blender.)
Using a sharp, serrated knife, slice lemon into thin rings, then slice each ring into 8 little triangles. Season triangles with salt and drizzle with oil.Â
Add remaining 2 Tbsp oil to a frying pan over medium heat. When hot, add capers and fry until crispy. Drain on paper towel.
Top artichoke dip with finely sliced lemon pieces and fried capers, then serve with sliced fresh or toasted bread on the side.
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