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Serves 4
INGREDIENTS:
1 large can artichokes hearts, drained
2 cups ready made cream of potato soup
1 fl.oz. white wine
1 medium onion, finely chopped
1 bunch parsley, finely chopped
3 oz. cashews, toasted and halved
METHOD:
Preheat oven to 400 F (200 C). Using a deep ovenproof dish, combine artichoke hearts, cream of potato soup, white wine, onion and parsley. Bake for 20 minutes uncovered until thickened. Garnish with cashews and serve hot with grilled meat, or as a meatless meal with a salad and soft rolls.
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