Crostone con caprino e carciofi
Serves 2
Directions
- 1Toast a thick slice of bread in a pan with a drizzle of olive oil, or in the oven.
- 2Clean the artichoke by cutting the stem and peeling the outer leaves. Thinly slice the heart and the stem. Keep the outer leaves aside for later use.
- 3Heat butter and olive oil in a pan. Add the sliced artichokes and season with salt and black pepper. Sauté until crispy.
- 4In a bowl, combine the goat cheese with salt, black pepper, a drizzle of olive oil, grated lemon zest, and half of the chopped chives. Mix well.
- 5Spread the seasoned goat cheese mixture over the toasted bread.
- 6Top with the crispy sautéed artichokes.
- 7Garnish with the remaining fresh chives and a drizzle of balsamic vinegar.
Ingredients
- 1 slice bread
- 1 whole artichoke
- 2 pieces goat cheese
- 1 small piece butter
- olive oil
- black pepper
- salt
- to taste lemon zest, grated
- a handful chives
- balsamic vinegar
Equipment
knifefrying panpeelerbowlspoongrater
Tips
- You can toast the bread slices in a pan or in the oven.
- Peel the artichoke stems with a knife or vegetable peeler.
- The discarded artichoke leaves can be toasted in the oven at 180°C until browned and used to make a herbal tea.
- Most goat cheeses on the market are made with cow's milk; use those if you prefer their flavor.
- Optionally add a splash of white wine to the pan when cooking the artichokes, though it is not strictly necessary for them to remain crispy.
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