Cheesy Artichoke Dip by Bettinas Kitchen

Preheat your grill to a high heat.

Lay the baguette slices on a baking tray and brush or drizzle the top side of each slice with the olive oil from the jar of artichokes. Place on the bottom shelf of your oven while the grill is heating up.

Remove the Seggiano Roasted Artichoke Hearts from the jar (saving the olive oil). Chop finely into small pieces and add to a mixing bowl, along with the shallots, garlic and spring greens. Mix well then transfer into an oven proof casserole dish and cover with grated cheese.

Place under the grill for approx 10 minutes or until the dip is bubbling and turned golden.

Remove both the dip and the baguette slices from the oven, display the baguette slices around the edge of the dip, and serve straight away!