Author Notes: Artichokes are one of those scary “I-don’t-know-where-to-start” vegetables. I must confess, I never cooked an artichoke from scratch. Maybe one day when I will be brave enough with tones of free time, I will. But for now the tined artichokes will do.
One of my favourite and, in fact, quickest dishes with artichokes is petit Artichoke and Spinach Crostini. Perfect as a party food or little starter.
But be aware, it’s very addictive! —Kirill Greidan
Makes: 20
Ingredients
-
200
grams Tined Artichokes
-
100
grams Spinach
-
3
tablespoons Soured Cream
-
1
tablespoon Mayo
-
1
Garlic Clove
-
50
grams Grated Cheddar
-
1
pinch Salt
-
1
pinch Black Pepper
-
1
Baguett
Directions
- Let’s start by squeezing all the liquid from the tinned artichoke hearts and chopping them roughly.
- Next, place spinach in a colander and pour some freshly boiled water over it.
- Leave it to cool for few minutes and again, squeeze all the liquid, chop and add to the artichokes.
- Now add the soured cream, mayo and mix well.
- Add finely chopped garlic (you can roast the garlic clove for few minutes over the hob, if fresh garlic is a little pungent for your liking)
- Add grated cheddar and season with salt and pepper.
- Finally slice the baguette quite thinly, put the artichoke and spinach mixture on top of each slice and it’s ready to be served!
/65d6d1da-477f-441c-bdc5-b9ac45b3977d--Artichoke_and_Spinach_Crostini-10.jpg "Artichoke and Spinach Crostini 2")
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Photo by Kirill Greidan
/877b65c0-a80f-44b8-a3fb-ba00132215fb--Artichoke_and_Spinach_Crostini-07.jpg "Artichoke and Spinach Crostini 3")
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Photo by Kirill Greidan
/9f6292de-302f-4819-97df-d08469b1f8b8--Artichoke_and_Spinach_Crostini-05.jpg "Artichoke and Spinach Crostini 4")
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Photo by Kirill Greidan
