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Ingredients
Method
- 150g artichokes in olive oil, drained
- Small handful of mint leaves
- Pinch of dried chilli flakes
- ½ lemon, zest only
- 1 tbsp olive oil
- 2 large slices of sourdough
- 1 sliced garlic clove
- 50g thinly sliced pecorino
- Preheat the oven to 200C. Quarter the artichoke hearts and place in a bowl with the mint, lemon zest, chilli and oil. Season with salt. Place the bread on a baking sheet and scatter with garlic, then drizzle with oil and salt. Bake for 10 mins, or until crisp.
- Fold the cheese through the artichoke mixture and spoon generously onto the garlic bruschetta. Serve immediately.
10 mins
2 serving
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