artichoke bruschetta
I've been making this topping a lot this summer.
Take a jar* of artichoke hearts, drain well. In a small food processor, chop the artichokes with a couple of cloves of crushed garlic, the juice of half to one lemon (to taste), a tablespoon or two of some good olive oil and a pinch of sea salt. Whiz til blended but before it gets too smooth. You want a bit of texture.
If there's some fresh parsley at hand, finely chop and stir that through or any other herb you take a fancy to.
Dollop on freshly toasted bread. Sure you can first rub it while hot with some olive oil and a clove of garlic, it smells great but it's not entirely necessary.
* A jar or a can? I've made it with both. The more expensive ones in a jar have a better texture than canned artichokes, which tend to be softer/over cooked. However, any port in a storm. Do the best with what you have. It still tastes good as a puree.
Take a jar* of artichoke hearts, drain well. In a small food processor, chop the artichokes with a couple of cloves of crushed garlic, the juice of half to one lemon (to taste), a tablespoon or two of some good olive oil and a pinch of sea salt. Whiz til blended but before it gets too smooth. You want a bit of texture.
If there's some fresh parsley at hand, finely chop and stir that through or any other herb you take a fancy to.
Dollop on freshly toasted bread. Sure you can first rub it while hot with some olive oil and a clove of garlic, it smells great but it's not entirely necessary.
* A jar or a can? I've made it with both. The more expensive ones in a jar have a better texture than canned artichokes, which tend to be softer/over cooked. However, any port in a storm. Do the best with what you have. It still tastes good as a puree.
Labels: artichokes, bruschetta, canapé, dairy-free, finger food, summer, vegan, vegetables, vegetarian
