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