Artichoke Cream Bruschetta


• 4 slices of think crusty Italian bread,
• 3 artichokes + 1 lemon
• 1 onion -chopped,
• 60 g flour,
• 750 ml vegetable stock,
• 500 ml milk(optional),
• 40g/ parmiggiano cheese,
• 4 tablespoons cream (optional)
• 4 tablespoons extra virgin olive oil


Prepare the artichokes as usual and chop them up finely and place in a bowl of lemon water.

Put the stock on to boil and the milk on to simmer. In the case you do not want to use the milk, just increase the amount of stock by 50ml.

Fry the onion in the olive oil to soften.

Add the artichokes and the flour and heat this through.

Add the vegetable stock and/or milk one a little at a time.

Mix this well to avoid lumpiness.

Allow this to cook gently for about an hour stirring occasionally

When done, push this through a fine sieve or try blending it with food processor til smooth.

Add the cream and parmiggiano to this and mix into a nice creamy spreadable paste. (in the case you do not want cream replace with a little more stock).

Toast the bread and spread on evenly. This can be served straightaway.

For fast and easy serving, you may use the Romeo Rossi Bruschetta di Carciofi.