Recipe Centre

Grilled bread with warm antichoke and chickpea purée

Ingredients
selection of bread such as pita, ciabatta, focaccia, French
PUREE
410 g artichokes, drained
410 g chickpeas, drained
2 cloves garlic, crushed
1 lemon or lime, juice
10 ml extra virgin olive oil
chopped parsley and cayenne pepper to garnish

Method:
PURÉE: Process all ingredients except parsley and cayenne pepper in a food processor or blender until smooth, adding extra olive oil if required.
Place in a litre (4 cup) ovenproof dish and bake for 15 minutes at 160-180 ºC. sprinkle over parsley and cayenne pepper. Grill bread on both sides over hot coals and serve with warm purée.

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