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Warm artichoke bruschetta recipe

Warm artichoke bruschetta recipe

5 ratings

Try this artichoke bruschetta recipe for a simple Christmas starter idea. Cook jarred artichokes with lemon and plenty of fresh herbs and then pile onto crisp sourdough toasts for an easy way to begin the Christmas feast. See method

Ingredients

  • 2 slices of Tesco Finest sliced sourdough
  • 285g jar artichoke antipasti
  • 1 small lemon, zested and ½ juiced
  • 1 tbsp white wine vinegar
  • 1 tbsp fresh mint, chopped
  • 2 tbsp fresh parsley, chopped
  • small handful rocket leaves, to garnish

Each serving contains

  • Energy

    900kj
    217kcal     11%

  • Fat

    18g 25%

  • Saturates

    2g 12%

  • Sugars

    1g 1%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 10.9g Protein 2.8g Fibre 2.5g

Method

  1. Heat the grill to high. Cut each of the sourdough slices in half diagonally. Brush all 4 halves with 3 tbsp of the oil from the jar of artichokes. Place under the grill for 1 min each side until golden and crisp. Keep warm.
  2. Put the artichokes in a small saucepan (reserve the oil) with the lemon juice, half the lemon zest, the vinegar, mint and parsley and heat over a gentle heat for 3-4 mins until hot. Remove from the heat and spoon half into a small bowl; use a stick blender to lightly blend to a purée. Stir the artichokes and purée together.
  3. Spoon the artichoke mixture over the warm toasts. Place each on a serving plate. Put the rocket in a bowl with the reserved artichoke oil and toss well to coat. Scatter over the top of the toasts with the remaining lemon zest.

See more Christmas starters

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