Tomato and Artichoke Dip with Rosemary Flatbread!

For the dip:
15 oz. artichoke hearts, drained
1/2 c. sun-dried tomatoes in oil
1/2 c. feta
1 garlic clove, minced
1/2 lemon, juiced
basil

Puree artichokes, tomatoes with some oil, feta, garlic, and lemon juice.  Top with more feta and basil.

For the flatbread:
2 1/2 c. flour
1 t. salt
2/3 c. water
1 egg white
1 egg white for glazing
sea salt flakes
rosemary

Mix together flour, salt, water, and egg white.  Knead 5 minutes until smooth and elastic.  Roll out into 8 thin ovals.  Place on parchment lined baking sheets.  Brush with egg white and sprinkle with sea salt and rosemary,  Bake 8-10 minutes until bubbles form and golden.