TO DRINK: Flagstone Winery’s Berrio Sauvignon Blanc 2008 is zesty and refreshing. It’s bone dry and will balance the cream and savoury zing of the artichokes.
Artichokes on toast
- 6 ciabatta slices
- 1 x 410g tin whole artichokes, drained, dried and quartered
- 60g Parmesan, grated, plus extra to sprinkle
- 60ml (¼ cup) fresh cream
- salt and freshly ground black pepper, to taste
- fresh or dried thyme, to garnish
Preheat the grill and lightly toast the bread.
Mix the artichokes, Parmesan and cream. Season to taste. Spoon the mixture onto the bread and sprinkle with the extra Parmesan.
Grill until warmed through and brown and bubbling on top. Garnish with thyme and serve immediately.