Artichoke Bruschetta

Name: Artichoke Bruschetta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 10.5 ounces artichoke hearts (jarred in oil (300g)); ¼ cup Parmigiano Reggiano (freshly grated (15g)); ½ clove garlic; 1 squeeze lemon juice; 8-10 slices Ciabatta bread or any crusty bread; 1 tablespoon Olive oil; Salt and pepper (if needed)

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 8

artichoke appetizer artichoke bruschetta

Ingredients

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10.5 ounces artichoke hearts (jarred in oil (300 grams))¼ cup Parmigiano Reggiano (freshly grated (15 grams))½ clove garlic1 squeeze lemon juice8-10 slices Ciabatta bread or any crusty bread1 tablespoon Olive oilSalt and pepper (if needed)

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Instructions

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Step 1

Remove the artichokes from the oil and add to a bowl with the garlic, lemon and cheese. Blitz until smooth using an immersion blender (you can also use a food processor).

Step 2

Taste for seasoning and add any salt and pepper if needed then set aside.

Step 3

Cut the ciabatta bread into slices and drizzle with a bit of olive oil. Chargrill them using a griddle pan or toast them if preferred.

Step 4

Spread the artichoke pesto on top of the toasted bread and serve.