Artichoke Dip

Artichoke Parmesan Bruschetta Italian

Artichoke Parmesan Bruschetta Italian

Ingredients

Serves 2

• 140g artichoke in olive oil, drained
• pinch of chilli flakes
• small handful mint leaves
• zest ½ lemon
• 1 tbsp olive oil, plus extra for drizzling
• 2 large or 4 small slices of crusty bread
• 1 garlic clove, sliced
• 50g parmesan, thinly sliced (or vegetarian alternative)

Method

1. Heat oven to 200C/180C fan/gas 6
2. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil
3. Season lightly with salt and set aside
4. Put the bread on a baking sheet and scatter over the garlic
5. Drizzle with olive oil and season with sea salt
6. Bake for 10 mins, or until golden and crisp
7. Set aside to cool
8. Fold the parmesan through the marinated artichokes and spoon over the garlic bruschetta just before eating