Bruschetta with Broad Beans, Sautéed Artichokes and Sheep’s Milk Cheese

Ingredients:

Sautéed artichokes

3 artichoke heads

100ml olive oil

1 clove garlic, crushed

Juice of 1 lemon 100mL water

Kale, artichoke and green olive tapenade

1/2 bunch kale, leaves stripped (approx. 150g)

210g cooked artichoke hearts, drained and pressed of excess moisture

185g good-quality pitted green olives 6 anchovies

• tbsp capers
• long green chilies, stems removed 1 garlic clove

100ml extra-virgin olive oil

Bruschetta

Crusty bread, sliced

1 garlic clove, sliced in half lengthways Virgin olive oil

50g fresh sheep or goat’s milk cheese 100g podded broad beans

Method:

For the tapenade

Blanch kale in boiling water (2-3 min). Drain well, and chop reasonably finely.

Roughly chop artichokes, olives, anchovies, capers, chilies and garlic. Add to blender with the kale. Blend, slowly drizzling in the oil, until it forms a smooth paste.

For the sautéed artichoke

Mix olive oil, water, garlic and lemon juice in a bowl.

Trim and halve artichokes, pull out the hairy choke, then put straight into oil and lemon mix.

Add artichokes to hot pan with oil and lemon, and season to taste. Wait for water to evaporate, and allow artichokes to gain some colour.

Add a splash of water, put on lid and cook approx. 5 min. Remove lid and turn artichokes. Cover again until cooked.

For the bruschetta

Blanch broad beans for 1 min, and remove outer skins.

Rub each slice of bread with the garlic clove. Drizzle with olive oil, and grill on grill plate or barbeque.

Spread each slice with tapenade and top with broad beans, artichokes and sheep’s milk cheese.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].