Crispy artichoke pots

With basil melba toasts and pepper panzanella salsa.
 
recipe, artichokes, starter, savoury,bread

Recipe from: 4 December 2015
Preparation time: 20 min
Cooking time: 20 min
 
 

Ingredients

 
  • 1
    can
    artichoke hearts, drained
  • 1
    large egg
  • 250
    g
    crème fraiche
  • salt and black pepper to season
  • 2
    slices Blue Ribbon white bread, toasted
  • salt and pepper to season bread crumbs
  • a pinch or two chili flakes to season bread crumbs
  • 6
    knobs of butter – about the size of half a teaspoon
  • 3
    slices white bread, pulled apart
  • 1
    cup
    cooking oil
  • robot peppers, all three sliced in half
  • handful
    freshly chopped basil
  • a few drizzles of olive oil
  • salt and black pepper to season salsa
  • 2
    slices Blue Ribbon white bread, sliced thinly into 4 slices
  • 3
    Tbs
    butter, softened
  • 3
    Tbs
    freshly chopped basil
Servings: Change Serving
 
 

Method

 

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.

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Read more on: recipe  |  savoury  |  starter  |  bread
 

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