Baby artichoke bruschetta

Sweet roast garlic & fresh mint

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close
Baby artichoke bruschetta

Baby artichoke bruschetta

Serves Serves 4
Time Cooks In35 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 71 4%
  • Fat 6.1g 9%
  • Saturates 0.9g 5%
  • Sugars 1g 1%
  • Salt 0.5g 8%
  • Protein 2.2g 4%
  • Carbs 2.7g 1%
  • Fibre 0.2g -
Of an adult's reference intake
recipe adapted from

Jamie's Italy

By Jamie Oliver
Tap For Method


  • 8 baby artichokes
  • 4 cloves of garlic
  • 1 lemon
  • olive oil
  • 1 bunch of fresh mint
  • 1 large loaf
  • 1 clove of garlic
  • extra virgin olive oil
Tap For Method
recipe adapted from

Jamie's Italy

By Jamie Oliver
Tap For Ingredients


  1. Start by preparing the artichokes: peel them back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon.
  2. Place the prepped artichokes in a pan with just enough water to cover them. Add the unpeeled garlic cloves and a little squeeze of lemon juice and cook until the stalks are tender.
  3. 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.
  4. When they're slightly golden, remove from the heat, squeeze in a little lemon juice, pick, roughly chop and add the mint leaves, then season carefully to taste with sea salt and black pepper.
  5. 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).
  6. For the basic bruschette, cut the loaf in half, then slice it crossways, about 1cm thick.
  7. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
  8. Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of sea salt.
  9. Spread the mashed artichokes over the basic bruschette, tearing one of the reserved artichoke halves over the top of each.


It's also really nice to add a handful of freshly grated Parmesan to the mashed-up artichokes. Super-tasty!

recipe adapted from

Jamie's Italy

By Jamie Oliver