Serves: 6-8

Ingredients
2 x 285g jars antipasto artichokes, drained and the liquid reserved
1 clove garlic, crushed
4 x 15ml spoons single cream
salt and freshly ground black pepper
2 x 15ml spoons olive oil
1 bunch radishes
1 head chicory, separated into leaves
1 yellow pepper, deseeded and cut into strips
1 red pepper, deseeded and cut into strips
1 courgette, cut into strips

Method
Place the artichokes in a blender or food processor with 6 x 15ml spoons of the liquid from the jar. Add the garlic and blend until fairly smooth. (Leave slightly chunky if a coarser texture is preferred).

Stir in the cream and seasoning to taste then transfer to a serving dish. Drizzle over the oil and garnish with a little extra black pepper.

Arrange the prepared vegetables in a dish and serve with the artichoke cream.