Baby artichoke bruschetta

Bruschetta with baby artichoke

Serves 4

  • 8 baby artichokes

  • 4 cloves garlic

  • juice of 1 lemon

  • extra virgin olive oil

  • 1 handful fresh mint, leaves picked

  • sea salt

  • freshly ground black pepper

Start by preparing the artichokes, peel them back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Place them in a pan with just enough water to cover them. Add the garlic cloves and a little squeeze of lemon juice and cook until the stalks are tender.



Drain in a colander, then place the artichokes straight back into the empty pan with 2 or 3 tablespoons of olive oil and fry for 4 minutes to get a bit of colour on them. When they're slightly golden, remove from the heat, squeeze in a little lemon juice, add the mint and season carefully to taste.



Remove 4 artichoke halves from the pan and put to one side, then mash all the rest in the pan, using a fork to squash the garlic out of the skins (throw the skins away).



Smear across your basic bruschetta, tearing one of the reserved artichoke halves over the top of each. PS It's also really nice to add a handful of freshly grated Parmesan to the mashed-up artichokes.

Nutritional Information

Baby artichoke bruschetta

Basic bruschetta using traditional sourdough bread

0 foodies cooked this
This simple bruschetta recipe is delicious and versatile – piled with beautiful veg you can’t go wrong
Serves 4
35m
Super easy
Method



Start by preparing the artichokes, peel them back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Place them in a pan with just enough water to cover them. Add the garlic cloves and a little squeeze of lemon juice and cook until the stalks are tender.

Drain in a colander, then place the artichokes straight back into the empty pan with 2 or 3 tablespoons of olive oil and fry for 4 minutes to get a bit of colour on them. When they're slightly golden, remove from the heat, squeeze in a little lemon juice, add the mint and season carefully to taste.

Remove 4 artichoke halves from the pan and put to one side, then mash all the rest in the pan, using a fork to squash the garlic out of the skins (throw the skins away).

Smear across your basic bruschetta, tearing one of the reserved artichoke halves over the top of each. PS It's also really nice to add a handful of freshly grated Parmesan to the mashed-up artichokes.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 111
    6%
  • Carbs 3.8g
    1%
  • Sugar 1.4g 2%
  • Fat 7.8g 11%
  • Saturates 1.2g 6%
  • Protein 3.4g 8%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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