A warming indulgent artichoke dip, perfect with crackers on a cold winters evening. Artichoke hearts are combined with cream cheese, mayonnaise, soured cream or creme fraiche, garlic and Parmesan, then baked till golden and bubbly.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.