Artichoke Egg & Rocket Bruschetta
This tasty bad boy is bound together with creamy aioli and topped off with Parmigiano and a wee drizzle of truffle oil! Sourdough with its chewy center and crisp crust is a must here. Flaked tuna, capers, watercress or sliced cornichons would all work well with this.
Ingredients
6 slices Toasted sourdough, drizzled with olive oil4 eggs
6 slices Toasted sourdough
150g marinated artichoke hearts, roughly chopped
A good handful of rocket
2-3 Tbsp aioli
Parmesan, shaved till your hearts content
A tiny drizzle of truffle oil
S & P
Prep It
Place eggs in a small pot and cover with water. Bring to the boil and cook for 6-8 minutes for hard boiled, or until cooked to your liking (I like a rubber ball, don’t judge!).
While eggs boil, slice sourdough and set aside for toasting. Roughly chop artichokes and rocket and place in a large bowl with aioli.
Toast sourdough. I like to drizzle mine with olive oil, season with flakey salt and grill in the oven for about 2 minutes each side, until very golden and toasted. But you can use the toaster.
When eggs are cooked cool under running water and peel. Dice 1-2cm and add to bowl with artichokes, rocket and aioli. Season with salt and pepper and gently mix. Taste it! Always taste it and season if it needs more.
Assemble It
Place sourdough toast on a board or plates and top with artichoke egg mixture. Finely grate Parmesan over top, as much as you like and drizzle with truffle oil. Finish with a little cracked pepper et voila!