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