For the artichoke pots: Transfer the drained artichoke hearts to a food processor and blend it up. Don't make puree, it just needs to be broken apart. Rinse and dry the food processor.In a mixing bowl combine the artichokes with one egg and one tub of crème fraiche. Season with salt and pepper.For the crumb topping:Use the toasted slices of bread and break it into pieces into the food processor. Crank it up until you have breadcrumbs.Season the crumbs with salt, pepper and chili flakes. Scoop the artichoke dip into bowls and top with bread crumbs. Add the knobs of butter on the top of the crumbs and bake in the oven at 180 degrees Celsius until golden, about 20 minutes.In the meantime, make the croutons; heat the oil in a small pot on the stove and fry the pulled bread until golden brown – drain on kitchen paper.You will be making your salsa now, so chop the peppers up very fine with basil and combine it with your crispy croutons. Drizzle with olive oil and season.Remove the artichoke pots after baking time and leave to rest.For the melba, combine the butter with the 3 tablespoons of basil and carefully spread it over your extra thin slices of white bread.Set the oven to grill and transfer the melba toasts to an oven safe baking tray – I draped my thin melba over a mug to get the curve effect.Keep an eye on these, they toast pretty quick under the grill.To bring your dish together, simply serve your appetizers with crispy basil melba toasts for easy dipping action, with pepper and panzanella salsa on the side.Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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