Pea and Artichoke Dip with Pickled Onions

Ingredients

• 120 ml cider vinegar
• 1 onion, thinly sliced
• 10 g parsley, chopped
• 10 g basil, chopped
• 1 tsp lemon, zested and juiced
• 60 g greek yogurt
• 3 tbsp orange blossom water
• tbsp
• 2 tsp sugar snap peas
• tsp
• 300 g frozen peas, thawed or fresh peas, blanched
• 200 g artichoke hearts, roughly chopped
• black pepper
• 3 tbsp olive oil, plus extra for drizzling
• Crusty sourdough bread, to serve
• Dressed green salad, to serve

Method

1. Combine the cider vinegar, 120 ml water, sugar and a pinch of salt in a small saucepan. Warm gently over a low heat, stirring until the sugar has fully dissolved, about 2 minutes.
2. Take the pan off the heat and let it cool for a few minutes, then add the sliced onion and press it down so the rings are fully submerged. Leave to pickle for at least an hour at room temperature, or refrigerate for up to three days — the longer they sit, the brighter pink and more mellow they become.
3. Tip the peas, artichoke hearts, parsley, basil, lemon zest and juice, Greek yoghurt, orange blossom water, sugar snap peas and a good pinch of salt and pepper into a food processor.
4. Pulse in short bursts until you have a chunky, textured dip — you want flecks of green and pieces of artichoke still visible, not a smooth purée. Taste and adjust with more lemon, salt or pepper.
5. Spoon the dip into a wide, shallow serving bowl and use the back of the spoon to make swooshes across the surface.
6. Drizzle generously with olive oil, lift out half the pickled onions with a fork and scatter them over the top. Serve the rest in a small bowl alongside.