Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.

  • STEP 2

    Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.

  • STEP 3

    Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

Recipe from Good Food magazine, July 2013

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.6 out of 5.5 ratings
Advertisement
Advertisement
Advertisement