Grilled bread with warm antichoke and chickpea purée

Ingredients 8
Servings 6


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


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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