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Char-Grilled Bruschetta With Artichoke Puree
Posted By Helen Jackson On January 25, 2010 @ 11:47 pm In Food News | No Comments
Process artichokes and lemon juice in a food processor until finely chopped.
Gradually add oil, yoghurt and 1 clove garlic until well combined.
Cover and refrigerate for several hours for flavours to combine.
Spoon into a serving bowl and garnish with capers and a drizzle of olive oil.
Combine reserved artichoke oil with remaining garlic and brush on both sides of sliced bread. Barbecue or char-grill bread, 1-2 minutes each side until golden and crisp. Serve bruschetta with artichoke puree.
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