Artichoke Brushetta


Prep time: 
30 minutes


With bank holidays a plenty this August, why not try this delicious starter with your guests.


  • 3 tablespoon vegetable oil
  • 2 artichokes, trimmed artichokes (1 1/2 lbs.), sliced thinly
  • 0.75 cup ricotta
  • 5 slices ciabatta bread, toasted and cut in half diagonally
  • 2 teaspoon lemon zest
  • 6 basil leaves, thinly sliced
  • salt to taste
  • pepper to taste


  1. To trim artichokes, snap off thick green outer leaves (about half of them; be ruthless) down to the yellowish core. Halve artichoke crosswise; discard thorny tips. Trim stem to about 1/2 in. and use a vegetable peeler to remove tough outer skin from remaining stem. Halve artichoke lengthwise; use a spoon or the point of a knife to scoop out fuzzy, red-tipped choke. As you work, put trimmed artichokes in cold water mixed with a little lemon juice to prevent oxidation. Set aside until you're ready to cook.
  2. Heat 3 tbsp oil in a large frying pan over medium heat. Cook artichoke slices, stirring occasionally, until softened and browned, about 4 minutes. Sprinkle with salt.
  3. Put toasts on a plate and spread each with ricotta, dividing it evenly. Sprinkle with pepper and zest. Spoon some artichokes onto each slice and top with a bit of basil.


Photo Credit: Jonny Hughes @jonny2love
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