Oven-baked cheese dip with endive and artichoke
Endive is a fragile vegetable, best eaten as soon as possible after purchase. This is because endive consists largely of water and can therefore wilt quickly.
However, a few days in the vegetable drawer of the refrigerator is not a problem. Packed in a plastic bag with holes, endive can be kept in the refrigerator for about 2 days.
In a tightly closed plastic bag or container, after blanching for at least 2 minutes, you can also store endive in the freezer. You can store endive in the freezer at a minimum of -18°C for up to 12 months.
Preparation:
1.Preheat the oven to 200°C. Blanch the endive for 3 minutes in lightly salted water. Squeeze out as much moisture as possible. Chop coarsely.
2.Stir the artichokes, garlic, mayonnaise, grated parmesan, half the mozzarella and lemon juice into the endive. Season with salt and pepper.
3.Divide the mixture between a baking dish. Spread the rest of the mozzarella over it and put in the oven for 30 minutes. Serve with French bread. 
Ingredients:
- 125 gr mozzarella (in pieces)
- 125 gr endive
- 1 clove of garlic
- 150 gr mayonnaise
- 25 gr grated parmesan
- 180 gr artichokes (grilled, marinated and halved)
- 1 spoonful of lemon juice
- Baguette