Artichoke Mint Dip

4 large artichokes hearts Good handful of mint leaves, stripped from the stalks 3 tbsp crème fraîche 1-2 tsp lemon juice 6 pitta breads 2 tbsp olive oil Sea salt Lemon wedge and mint sprig, to garnish   Bring about 1/2 inch water to a boil in a pan deep enough to hold the artichoke(s) standing up. Add a teaspoon or two of salt (the artichoke should not be submerged). Set artichokes in the salted boiling water, cover the pan, reduce heat to maintain a steady simmer, and cook 20 minutes. Pull a leaf from close to the center of the leaves. If the leaf comes out easily, the artichokes are done; if there is resistance, continue cooking, checking every 5 minutes. Blitz the artichokes and their oil with the mint in a food processor until fairly smooth. Add crème fraîche, season, then briefly pulse. Add lemon juice. Tip into a small bowl, cover and chill. To serve, heat the oven to 200. Tear the pittas into rough pieces and spread over a couple of baking sheets. Drizzle with oil and scatter over some sea salt. Bake for 7-10 mins until crisp.