INGREDIENTS

• 8–10 tinned artichoke hearts
• 200ml double cream
• 100g cream cheese with herbs
• 100g Cheddar cheese grated
• 75 g ham, diced
• 1 pinch of Grated nutmeg
• Salt and pepper to taste

PREPARATION

1. Gently heat together the cream, cream cheese and half of the Cheddar on low heat, stirring continuously until smooth season with salt, pepper and nutmeg to taste then add the diced ham.
2. Arrange the drained artichoke hearts in the bottom of a suitable dish, pour over the cheese sauce, then scatter the rest of the grated cheese over the top. Grill until golden.

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