Artichoke Brushetta


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


With bank holidays a plenty this August why not try this delicious apetizer with you guests.


3 T
vegetable oil
artichokes (trimmed artichokes (1 1/2 lbs.), sliced thinly)
3⁄4 c
5 sli
ciabatta (toasted and cut in half diagonally)
2 t
lemon zest
basil leaves (thinly sliced)
salt (to taste )
pepper (to taste )


  1. Heat 3 tbsp. oil in a large frying pan over medium heat. Cook artichoke slices, stirring occasionally, until softened and browned, about 4 minutes. Sprinkle with salt.
  2. Put toasts on a plate and spread each with ricotta, dividing it evenly. Sprinkle with pepper and zest. Spoon some artichokes onto each slice and top with a bit of basil.
  3. To trim artichokes, snap off thick green outer leaves (about half of them; be ruthless) down to the yellowish core. Halve artichoke crosswise; discard thorny tips. Trim stem to about 1/2 in. and use a vegetable peeler to remove tough outer skin from remaining stem. Halve artichoke lengthwise; use a spoon or the point of a knife to scoop out fuzzy, red-tipped choke. As you work, put trimmed artichokes in cold water mixed with a little lemon juice to prevent oxidation. Set aside until you're ready to cook.