Fresh artichoke puree, pecorino and fried sage crostini

By Amanda Laird

Add a comment
Fresh artichoke puree, pecorino and fried sage crostini. Photo / Babiche Martens
Fresh artichoke puree, pecorino and fried sage crostini. Photo / Babiche Martens

Makes 12

1 baguette
olive oil
salt
4 artichoke hearts
1 clove garlic
3 tsp lemon juice
1 tsp smoked kelp
Pecorino cheese
Fresh sage leaves

1 Preheat oven to 180C. Thinly slice the baguette and brush each round with olive oil. Sprinkle with salt and bake for about 10 minutes until golden.

2 Puree the artichoke hearts with the garlic, lemon, smoked kelp and enough olive oil to make a smooth puree.

3 Spoon on to the crostini. Shave the pecorino. Heat a small pan and cover with a film of olive oil. Add the sage leaves and cook for about 10 seconds or until crispy, moving and turning them in the pan. Drain on a paper towel. Top the puree with a little pecorino and one or two sage leaves.

(To prepare fresh artichokes trim the stalks to 5cm. Break off the outer leaves until you begin to see a yellow base to the leaves. Using a spoon, remove the fluffy choke in the centre and discard. Keep a lemon handy to rub all the cut surfaces because artichokes discolour very quickly, Then either boil or steam. Once pre-cooked they can also be fried.)

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter

SIGN UP NOW

Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production apcf04 at 07 Dec 2016 10:04:53 Processing Time: 2204ms