Artichoke Crostini

On these cold and dreary January days, I dream of Summer and sunshine.  While I can’t have this yet, I can still remind myself of warmer days to come with some tangy tomatoes.  They instantly transport me back to that little bar in Cordoba that served a simple but delicious tomato salad when we were having drinks and enjoying a warm Spanish evening, watching the world go by.

So how best to make use of some tomatoes to get some Summer flavours going, than to make some Artichoke Crostini.  Regardless of being a light lunch, or impressive finger food for your next party, you can’t go wrong with this simple and delicious recipe.

Makes about 8.


  • 280g jar of marinated artichokes, well drained and roughly chopped,
  • 2 large tomatoes, seeded and coarsely chopped,
  • 50g stoned black olives, coarsely chopped,
  • 2 tbsp chopped fresh parsley,
  • 1 tbsp good quality olive oil,
  • 1 garlic clove, crushed,
  • 1/2 ciabatta loaf,
  • salt and freshly ground pepper to taste.


  1. In a sufficiently large bowl, combine the artichokes, tomatoes, olives, parsley, garlic and oil, with salt and pepper to taste.  Cover and leave in the fridge until ready to serve.
  2. Cut the ciabatta into 1cm thick slices, about 8 will do.  Toast on both sides.
  3. Just before serving, divide the artichoke mixture among the toast slices and serve immediately with a little extra olive oil for drizzling.



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