By Michael Diacono
Photo by Rachel Zammit Cutajar
These crostini are great to serve at dinner parties as guests gather around over drinks before the main meal… remember when we could actually do this? Alternatively – and more on the lines of the lives we are living now – they are perfect for a light lunch or mid-afternoon snack.
Raw artichoke and broad bean crostini
- 2 artichokes, cleaned
- 1 clove garlic, finely chopped
- ½ lemon, juice only
- Olive oil
- Salt and pepper
- 10 pods broad beans, peeled
- 2 spring onions
- Maltese bread
- ½ dried gbejna
- Mix the parsley with the garlic, lemon juice and a good quantity of olive oil.
- Season with salt and pepper.
- Slice the artichoke hearts and place directly in the marinade.
- Add the broad beans.
- Add a little more olive oil.
- Slice the spring onions and add the mixture
- Allow to marinate for 15 to 20 mins.
- Toast some bread in the oven with a little olive oil until they turn slightly golden.
- Top with raw artichoke and bean mixture
- Top with gbejna shavings, some more parsley and some more olive oil and serve.
For more of Michael’s recipes check out his Facebook page Stayhome recipes