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Artichoke, butter bean and fennel bruschetta

A springtime bruschetta that works best for lunches and light suppers.
James Moffatt

While we await summer’s tomato harvest, this springtime bruschetta puts the fresh flavours of the season to good use. Slather your toasted sourdough with spiced butter beans and artichokes, thinly sliced fennel and cucumbers, plus pomegranate and herbs. Good for lunches and light dinners.

Ingredients

Method

1.Preheat a chargrill pan over high heat.
2.Process butter beans, 1 cup of the artichokes, 60ml (¼ cup) of the oil, tahini, lemon rind, 2 tbsp of the lemon juice, garlic and cumin until well combined. Season to taste.
3.Brush bread with remaining oil. Grill each side until grill marks appear (2 minutes).
4.Combine remaining torn artichokes, mint, cucumber, fennel and pomegranate seeds with remaining lemon juice in a small bowl; toss to combine. Spread ¼ cup artichoke mixture onto each bruschetta, then top with salad and reserved fennel fronds. Serve immediately.

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