Serves
8
Vegan
Ingredients
400g/14oz can
artichoke hearts, drained
16 kalamata olives, stoned and finely chopped
1 clove garlic
2.5ml/ ½ tsp crushed dried chillies
5ml/1 tsp sea salt
15g/ ½ oz fresh mint, finely chopped
15g/ ½ oz fresh parsley, finely chopped
2 lemons, juice only
100ml/4 fl oz extra virgin olive oil
8 large slices pain de campagne bread (crusty, white loaf)
to taste: salt and freshly ground black pepper
to garnish: extra sprigs of mint and parsley
Method
Roughly quarter
the artichoke hearts and mix them with the olives in a bowl.
Use a pestle
and mortar to grind the clove of garlic together with the chillies,
1 teaspoon sea salt, the mint and parsley, to make a paste. Stir
in the lemon juice and olive oil and pour the mixture over the artichokes
and olives. Toss well to coat and leave to marinade for an hour (or
overnight in the fridge, but bring back to room temperature before
using).
Toast the slices
of bread on both sides and top with the artichoke mixture. Serve
immediately if you like the bruschetta base crispy or leave to sit
for 10 minutes to let the marinade soak in.
© Copyright
The Vegetarian Society 2000
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