4 servings
Prep: 20 mins,
Cooking: 20 mins
With basil melba toasts and pepper panzanella salsa.
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Ingredients (17)
1 can | artichokes — tnned hearts and drained |
1 | eggs — large |
250 g | crème fraîche |
salt and freshly ground black pepper — to taste | |
2 | slices of white bread — blue ribbon, toasted |
salt and freshly ground back pepper — to season | |
dried chilli flakes — pinch | |
6 | butter |
3 | bread — sliced white |
1 cup | oil |
peppers — sliced in half | |
handful | fresh basil — chopped |
olive oil | |
salt and freshly ground back pepper — to taste | |
2 | slices of white bread — blue ribbon,thinly sliced |
3 Tbs | butter — softened |
3 Tbs | fresh basil — chopped |
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