The original bruschetta which is an antipasta (starter dish) comes from Italy. The simplest one consists of grilled bread rubbed with garlic and topped with olive oil and salt. Variations of it include as toppings ingredients like tomatoes, vegetables, beans, cured meat, or cheese, onion and mozzarella. But Jamie Oliver is offering its original way of introducing Italiano bruschetta: the one with baby artichokes. This simple bruschetta recipe is delicious and adaptable; piled with beautiful vegetables you can’t go wrong.
Not to forget the nutrient values of artichokes, which are:
Artichoke is a rich source of dietary fiber and anti-oxidants. It provides 5.4 g per 100 g, about 14% of RDA fiber.
Fresh artichoke is an excellent source of vitamin, folic acid; provides about 68 µg per 100 g.
Fresh globes also contain moderate amounts of anti-oxidant vitamin; vitamin-C.
It is one of the very good vegetable sources for vitamin K.
It is an also a good source of antioxidant compounds such as silymarin, caffeic acid, and ferulic acid
It is also rich in B-complex group of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic.
Further, artichoke is rich source of minerals like copper, calcium, potassium, iron, manganese and phosphorus.
- 8 baby artichokes
- 4 cloves garlic
- 1 lemon , juice of
- extra virgin olive oil
- 1 handful fresh mint , leaves picked
- sea salt
- freshly ground black pepper
Start by preparing the artichokes, peel them back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Place them in a pan with just enough water to cover them. Add the garlic cloves and a little squeeze of lemon juice and cook until the stalks are tender.
Drain in a colander, then place the artichokes straight back into the empty pan with 2 or 3 tablespoons of olive oil and fry for 4 minutes to get a bit of color on them. When they’re slightly golden, remove from the heat, squeeze in a little lemon juice, add the mint and season carefully to taste.
Remove 4 artichoke halves from the pan and put to one side, then mash all the rest in the pan, using a fork to squash the garlic out of the skins (throw the skins away).
Smear across your basic bruschetta, tearing one of the reserved artichoke halves over the top of each. PS It’s also really nice to add a handful of freshly grated Parmesan to the mashed-up artichokes.
Recipe source: Jamie Oliver