It’s easy eating green

Grab some artichokes for Nicola Galloway’s simple dip that’s great to serve when entertaining.

Springtime makes me feel like I am wearing green-hued glasses. The fruit trees are sprouting their vibrant green shoots. And all the seedlings I planted in autumn are now growing with gusto, including sprouting broccoli, silverbeet, perpetual spinach and fennel.

I also spy perennial globe artichokes, planted in nooks around the garden, starting to bulb up, which has me thinking of cooking with artichokes.

Although, I do need to plant a few more to have enough ready at once to marinade some of my own. For now, as they reach a good size, they will be boiled until tender, with the plucked leaves dipped in melted butter – just the way my Nana served them.

I am making the most of spring greens in this minestrone soup.

Always save the ends of your parmesan (or pecorino, if you are lucky to find some), for adding to this soup, for an underlying umami flavour. Or, use a thick slice of parmesan, as I have suggested.

Green minestrone soup

Preparation time: 20 minutes Cooking time: 25 minutes Serves 4

2 tablespoons olive oil

1 small leek or brown onion, chopped 1 medium fennel bulb, or 2 stalks celery, thinly sliced

Handful of parsley, stalks and leaves, chopped separately

1.5 litres vegetable, or chicken, stock 8mm thick slice of parmesan, about 30g 150g fusilli (spiral) pasta

400g can butter beans, drained 200g sprouting broccoli, or small head of broccoli, cut into small florets Small bunch of silverbeet, or spinach (about 200g), shredded

Salt and pepper to season Grated parmesan to serve

1. Heat the oil in a large saucepan over a moderate heat. Add the leek/onion, celery/fennel and chopped parsley stalks. Saute for 8-10 minutes, until the vegetables soften, but are not coloured, add a splash of water to the pan if they begin to catch.

2. Add the stock and parmesan slice and bring to a boil.

3. Add the pasta and cook for 8-10 minutes, until the pasta is almost cooked. Add the drained beans and vegetables and cook for 4-5 minutes, until the vegetables are tender. Season to taste.

4. Serve in bowls, with extra chopped parsley and grated parmesan on the side.

Artichoke & spinach dip

I once ate a delicious artichoke dip at a potluck dinner and have been meaning to give it a go since. When I asked what was in it, I was told, ‘‘not much really, artichokes, mayonnaise, sour cream and cheese’’.

I wanted to make something a little less heavy, so I have included spinach, reduced the mayonnaise and cheese, and added natural yoghurt. If you want it a little more creamy, then use sour cream in place of the yoghurt (or a combo of both).

This is a good one to have up your sleeve for pre-dinner nibbles. It can also be made with only artichoke, using double the quantity.

Preparation time: 15 minutes Cooking time: 25 minutes Serves 4-6 as a starter

120g frozen spinach, or bunch fresh spinach

170g jar marinated artichoke hearts, drained

1⁄3 cup (80g) mayonnaise

1⁄2 cup (130g) thick natural yoghurt

50g grated parmesan cheese, about 2⁄3

cup, plus extra for sprinkling

1 garlic clove, finely chopped 1 teaspoon finely chopped fresh dill, or

1⁄2 teaspoon dried

Salt and cracked pepper to taste

1. Preheat the oven to 180C. Grease a 15cm wide oven dish.

2. Thaw the spinach and squeeze out the excess liquid. If using fresh spinach, wilt in a covered saucepan with a splash of water, then drain well. Finely chop the spinach and artichoke hearts and place into a bowl. Add the remaining ingredients and stir well to combine. Check flavour, adding salt and pepper to taste.

3. Scoop into the greased dish, smooth off the surface and scatter with extra parmesan. Bake for 20-25 minutes, until golden.

4. Serve warm with corn chips or crackers and vegetable sticks. Leftover dip can be used as a sandwich spread or as a flavourful pizza base sauce.