Antipasto of burrata and artichokes

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How to make Antipasto of burrata and artichokes

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:05
  • Total Time : 0:20

Ingredients

  • 2 marinated artichokes (preferably with stem)
  • 1 small fennel bulb, trimmed, cored
  • 1/4 cup celery heart leaves (from the inner stems)
  • Juice of 1 lemon
  • 1/4 cup (60ml) extra virgin olive oil, plus extra to brush
  • 4 slices sourdough bread
  • 1 garlic clove, halved
  • 2 x 200g balls burrata (see note) or fresh mozzarella
  • Dried chilli flakes, to serve

Method

  • Step 1 Very finely shave the marinated artichokes and fennel (a mandolin is ideal). Place in a small bowl with the celery leaves, then toss well with the lemon juice and 2 tablespoons olive oil. Season with sea salt and freshly ground black pepper.
  • Step 2 Preheat a barbecue or chargrill pan to high. Brush bread on both sides with olive oil, then grill for 1-2 minutes each side until lightly charred. Rub 1 side of each slice with the cut side of the garlic clove, then sprinkle with sea salt and set aside.
  • Step 3 Divide the toast and artichoke salad among plates. Gently pull apart the burrata, place on the bread and sprinkle with chilli flakes and sea salt. Serve drizzled with remaining 1 tablespoon oil.

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