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Crostini of artichokes & chives

Crostini of artichokes & chives

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Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A sophisticated starter that takes just minutes to put together

Nutrition: per serving
HighlightNutrientUnit
kcal174
fat10g
saturates3g
carbs15g
sugars2g
fibre2g
protein6g
low insalt0.82g
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Ingredients

Method

  • STEP 1

    Drain the tin of artichoke hearts and put them in a food processor with a good squeeze of lemon, the crushed garlic clove, 1 tbsp of the extra virgin olive oil, the Parmesan, a good pinch of salt and plenty of black pepper. Pulse to a chunky purée, scraping down the sides once or twice. Stir in a few snipped chives. This can be made a day ahead and chilled.

  • STEP 2

    Grill 12 slices of the baguette on each side until golden, rub lightly with the cut garlic clove and brush with the rest of the extra virgin olive oil. Spread generously with artichoke mix, scatter over Parmesan shavings and remaining chives, grind over pepper and serve.

Recipe from Good Food magazine, May 2011

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Overall rating

Rating: 4 out of 5.12 ratings
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