Croutons with artichokes

crostini carciofi

Ingredients for four people

  • 6 Artichokes
  • 2 Dried tomatoes
  • One lemon
  • Extra-Virgin Olive Oil
  • 2 Cloves of garlic
  • Parsley
  • Bread
  • Salt

Clean the artichokes by cutting the edges, the stem and the external, hardest leaves. Then cut the artichokes hearts longitudinally; cook them with a very little amount of water with some lemon juice drops, a spoon of Extra-Virgin Olive Oil, garlic and salt. When the artichokes are cooked, dry them and blend them together with parsley, dried tomatoes, a bit of Oil and some water in order to create a homogeneous cream. Cut the bread into slices and put them in the oven for five minutes at 220°C, turning them upside down halfway through cooking. Put the artichokes cream on the toasted bread slices and serve.

Suggested wine match: Sangiovese Colli Pesaresi

 

 

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