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Chargrilled Artichoke with Pickled Radishes

This topping is incredibly quick to put together, just throw all the ingredients into a food processor and hey presto, it's done. I have served the canapé here on a scattering of pink Himalayan Salt which highlights the pretty pink of the radish. It is equally delicious on larger pieces of toasted bread with a scattering of rocket and served as a casual starter. The topping for this croute is based on a Jennifer Joyce recipe.

Ingredients - makes 30

For the croute:

5 slices bread (gluten free bread works well)

Olive oil


For the topping:

90g chargrilled artichokes (mine were Waitrose Cooks’ ingredients)

25g pine nuts, toasted and chopped

1 small garlic clove

1 tsp lemon juice

15g finely grated Parmesan

2 tbsp finely chopped parsley

2 tbsp olive oil

For the quick pickled radishes

Small handful of radishes, washed and sliced thinly (you need 20 slices)

30ml white wine vinegar

30ml water

15g caster sugar

0.25 tsp salt

To serve

Pink Himalayan salt from Waitrose


For the croute:

Heat oven to 190°

Stamp 5 or 6 circles out of each slice of bread. (I use a small round plain sided cutter from Kitchen Craft). Brush with olive oil, season and place on a baking tray.

Cover the croute with baking parchment and carefully top with another baking tray. Place in the oven to cook for approximately 8 minutes, or until golden. Cool on a rack.

Can be made 2 or 3 days in advance and stored in an airtight container (use a silica gel pouch and they will keep even longer - see ‘tips’ page)

For the quick pickled radishes:

Bring the vinegar, water, sugar and salt to a simmer and cook until the sugar and salt are dissolved.

Cool and then add the sliced radishes and leave to pickle for 30 minutes or longer.

For the artichoke:

Place the 8 topping ingredients in a food processor and whizz together until well chopped and combined. There should be some texture, it will not be a fine topping.

Top each toasted croute with a small spoonful of artichoke and a slice of radish and serve.

To make ahead, place the small spoonfuls of artichoke topping and radish on a piece of baking parchment. Store, loosely covered, in the fridge until required. Bring out of the fridge 30 minutes or so before serving. Pop onto the pre-prepared croute and serve.

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