• 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

    Serves: 6
    Cooking Time: 15 mins

    Ingredients

    • 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

    Instructions

    1

    Preheat the grill and lightly toast the bread.

    2

    Mix the artichokes, Parmesan and cream. Season to taste. Spoon the mixture onto the bread and sprinkle with the extra Parmesan.

    3

    Grill until warmed through and brown and bubbling on top. Garnish with thyme and serve immediately.

     

    ×
    Exit mobile version