CROSTINI WITH ARTICHOKE SPREAD makes one glass of spread and crostini for 6 people
1 Baguette or ciabatta bread
1 glas Pickled artichokes in water
20 stems Flat-leave parsley 1 handfull Walnuts 248
1 Clove of garlic
Olive oil Salt & pepper
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Heat the oven to 180째C (356째F). Cut the baguette into slices, each 1.5cm in width. Peel and cut the garlic clove. Rub the slices of bread with garlic. Sprinkle a few drops of olive oil on each slice. Put the bread on a baking tray and bake it in the oven for 10 minutes to make it crispy. Roast the walnuts in a coated pan until you can smell their lovely aroma starting to spread. In the meantime drain the artichokes making sure you squeeze the hearts properly. Wash and thoroughly dry the parsley then pluck the leaves off the stems. Cut a 0.5cm slice off the garlic clove and blend it with the artichokes, parsley and walnuts in a food processor. Keep adding small amounts of olive oil until the mixture has reached a spreadable texture. Add salt and pepper to taste and spread onto the warm slices of bread. Top with parsley and serve immediately.
