This two-ingredient recipe is perfect for summer hosting or a quick snack. Crispy Grana Padano or Parmigiano paired with tender artichokes creates irresistible bites that are both simple and delicious.
Makes approx. 16
180g jar Bioitalia organic grilled artichokes, well drained
50g Grana Padano or Parmigiano Reggiano, finely grated
Sabato aioli, to serve
Preheat oven to 180˚C fan bake. Pat the artichokes dry with paper towel and place face down on an oven tray. Bake for 5-7 minutes until starting to brown. Remove artichokes to a plate and wipe the oven tray with paper towel to remove any oil. Put teaspoon lots of grated cheese directly onto the oven tray then place an artichoke face down on each pile of cheese. Return to the oven for 4-6 minutes or until the cheese is golden brown and crispy. Serve with aioli on the side, to dip.
Recipe by Julie Le Clerc
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