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Bruschetta with artichoke puree
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Prep Time:
10 minutes
Cook Time:
4 minutes
Total Time:
14 minutes
Creamy artichoke puree elevates classic Italian bruschetta.
Ingredients:
  • 1 x 400g can artichoke hearts, drained
  • 2 garlic cloves, roughly chopped
  • 21.00 gm fresh lemon juice
  • 80ml (1/3 cup) extra virgin olive oil
  • Salt & freshly ground black pepper
  • 62.50 ml fresh continental parsley leaves, finely chopped
  • 8 2cm-thick slices crusty Italian-style bread
  • 1 large garlic clove, halved lengthways
Instructions:
  • Combine artichokes, garlic, and lemon juice in a food processor bowl. Pulse until finely chopped with some texture. While running, pour half of the oil and process until mixed. Season with salt and pepper to taste. Transfer to a serving bowl and mix in the fresh parsley.
  • Preheat the grill to medium-high heat and toast the bread slices until golden brown on both sides, about 1-2 minutes per side. Rub garlic on one side of each toast, then place them on serving plates and drizzle with the remaining oil.
  • Enjoy the bruschetta right away with a side of artichoke puree.

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