The Arti-Chokey Chant Dip

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Nails, spikes and bits of broken glass, folded in gently with artichokes, goats cheese and pancetta. The delicious Arti-Chokey Chant Dip!The Arti-Chokey Chant Dip - inspired by the musical Matilda!

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Matilda, the beloved children’s novel by Roald Dahl, was first published in 1988 and became a popular children’s film in 1996 directed by and starring Danny DeVito. A new musical adaptation was produced by the Royal Shakespeare Company in 2011, with music and lyrics by comedian Tim Minchin. Featuring a highly effective mix of children and adults, cunning sets and fantastic musical numbers, with the uplifting yet heartbreaking When I Grow Up being a particular highlight, Matilda swept the board at the 2012 Olivier Awards winning seven awards, the most ever by any musical. A Broadway production followed in 2013.

Matilda Wormwood is a highly gifted child, with intelligence beyond her years, but cursed with and unwanted by her feckless shallow parents. Sent to school at  the prison-like Crunchem Hall, Matilda’s abilities are finally recognised and encouraged by the saintly Miss Honey, but she soon comes into conflict with the bullying and cruel headmistress, Miss Trunchbull, whose favourite form of detention is used to punish, terrify and subdue the schoolchildren… Chokey! 

In the show, Chokey is described to the new intake of school children in The Chokey Chant.

What’s Chokey?

Is it A:

They say it’s a cupboard in Miss Trunchball’s office that she throws children into. They say she’s lined it with nails, and spikes, and bits of broken glass

Or B:

A variety of a species of thistle cultivated as food… and ideal as a dip! 

Goats cheese, peas and bacon are all flavours that go really well with artichoke, so why not combine them? Drain the tin of artichokes (mine was a 390g tin that yielded 240g artichokes) and chop into rough quarters (this is so they blend in your food processor more easily, so no need to be neat). Empty the pancetta into a pan and sauté for 5-10 minutes until the fat has rendered.  Drain off most of the fat and add frozen peas.

Allow the peas to defrost before adding the chopped artichokes and goats cheese. Once the ingredients have been mixed and warmed through, tip the contents into a small food processor along with half the lemon juice, and blend to a chunky paste. Taste and adjust the seasoning, adding more lemon juice if required. Give another quick blend and serve warm along with your favourite dipping snacks (in our case, a very naughty carrot!)

The Arti-Chokey Chant Dip - inspired by the musical Matilda!

The Arti-Chokey Chant Dip
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Ingredients

  • 240g artichoke hearts (tinned)
  • 100g pancetta, cubed
  • 100g soft mild goats cheese
  • 100g frozen peas
  • 1 lemon, juiced
  • Salt and pepper

Instructions

  1. Drain the artichokes and chop into rough quarters.
  2. Empty the pancetta into a pan and sauté for 5-10 minutes until the fat has rendered.
  3. Drain off most of the fat and add frozen peas. Allow the peas to defrost before adding the chopped artichokes and goats cheese.
  4. Once the ingredients have been mixed and warmed through, tip the contents into a small food processor along with half the lemon juice, and blend to a chunky paste.
  5. Taste and adjust the seasoning, adding more lemon juice if required. Give another quick blend and serve warm along with your favourite dipping snacks!
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The Arti-Chokey Chant Dip - inspired by the musical Matilda!

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