TO DRINK: Flagstone Winery’s Berrio Sauvignon Blanc 2008 is zesty and refreshing. It’s bone dry and will balance the cream and savoury zing of the artichokes.
Artichokes on toast
Ingredients
- 6 ciabatta slices
- 1 x 410g tin whole artichokes, drained, dried and quartered
- 60g Parmesan, grated, plus extra to sprinkle
- 60ml (¼ cup) fresh cream
- salt and freshly ground black pepper, to taste
- fresh or dried thyme, to garnish
Instructions
1
Preheat the grill and lightly toast the bread.
2
Mix the artichokes, Parmesan and cream. Season to taste. Spoon the mixture onto the bread and sprinkle with the extra Parmesan.
3
Grill until warmed through and brown and bubbling on top. Garnish with thyme and serve immediately.
