Butter Bean and Artichoke Dip

Rich, creamy dip made mostly from storecupboard ingredients

1. 1

   PREP - Drain the beans and rinse in a colander under running water. Drain the artichokes of their preserving oil. Peel and finely chop the shallot. Peel and bash the garlic.
   
   SOFTEN - Heat the olive oil in a frying pan. Add the chopped shallot, sprinkle with a little salt and soften for 5-6 minutes.
   
   ADD - Meanwhile, roughly chop the artichoke hearts. Add to the frying pan with the garlic, cayenne pepper and butter beans and cook for a couple of minutes. Sprinkle with a little salt and a large pinch of oregano and cook for another five minutes.
   
   BLITZ - Put the bean and artichoke mixture into a blender with two tablespoons of Greek yogurt and the juice of half a lemon and blitz to a smooth paste.
   
   SERVE - Serve warm or cold, drizzled with some olive oil and a sprinkle of oregano.