Warm Artichoke Dip with White Beans and Lemon

• 1 can white beans, about 240 g drained
• 200 g artichoke hearts from a jar or can, drained
• 1 small garlic clove, finely chopped
• 1 organic lemon, zest and 1 tablespoon juice
• 3 tablespoons olive oil, plus extra for greasing
• ½ teaspoon fine salt
• Black pepper
• 35 g Parmesan, finely grated
• 30 g panko or fine breadcrumbs
• 1 tablespoon water
• ½ small fennel bulb
• 4 slices sturdy bread

How to make it

1. 1

   Preheat the oven to 200 °C (180 °C fan). Lightly grease a small baking dish, about 15 × 20 cm, with olive oil.

2. 2

   Put the drained white beans and artichoke hearts in a food processor. Add the garlic, lemon zest, lemon juice, 2 tablespoons olive oil, the salt, some black pepper and the water. Pulse until you have a coarse, spoonable dip, scraping down the sides of the bowl if needed.

3. 3

   Spoon the dip into the baking dish and loosely smooth the top. Mix the Parmesan with the breadcrumbs and the remaining tablespoon of olive oil. Spread this mixture evenly over the dip.

4. 4

   Bake for 15–18 minutes, until the dip is hot and the crumbs are golden brown. Meanwhile, slice the fennel as thinly as possible and toast the bread until golden.

5. 5

   Serve the dip warm with the toasted bread and raw fennel. Cover and refrigerate leftovers, and use within 3–4 days; reheat the dip until piping hot throughout.