Bruschette with salad of artichoke bottoms

Name: bruschette with salad of artichoke bottoms
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Italian
Ingredients: 4 artichoke; 2 lemon; 1 ciabatta bake off bread; 8 el traditional olive oil; Red pepper; toe garlic; 8 semi sundried tomatoes; 2 tl dried tarragon; 40 g arugula; 50 g Parmigiano Reggiano broken

Recipe for Italian bruschette with artichoke, sundried tomato, rocket and Parmesan cheese.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Remove the stem and the outer hard leaves of the artichokes.
Halve the lemon and rub the edge of a half over the undersides of the artichoke to prevent discoloration.
Bring a pot of water to the boil. Grate the yellow skin of the lemon and squeeze out the fruit.
Add the lemon juice and cook the artichokes in 30 minutes until done. Remove them from the water and let cool.
In the meantime, preheat the oven to 200 ° C.
For the bruschette, cut the ciabatta into 20 slices and brush with the oil.
Place the bread on a baking sheet covered with parchment paper and bake for about 15 minutes in the oven.
Cut the stalk of the red pepper and cut the pepper in half lengthwise. Remove the seeds with a sharp knife and cut the flesh finely.
Slice the garlic and the sun-dried tomatoes.
For the marinade, mix the lemon zest with the red pepper, garlic, tarragon, tomato and oil.
Remove the leaves from the artichoke and remove the hay in the core. You can not eat the hay.
Cut the artichoke bottoms into cubes of ½ x ½ cm and mix with the marinade.
Divide the arugula and artichoke salad over the bruschette and scrape Parmesan with a peeler.
Serve immediately.