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Antipasto of burrata and artichokes

Name: Antipasto of burrata and artichokes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
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; 1 garlic clove, halved; 2 x 200g balls burrata (see note) or fresh mozzarella; Dried chilli flakes, to serve

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by David Prior

delicious. contributor

Oct 03, 2015

Offsetting the creamy burrata cheese, chilli flakes give this simple Italian snack a mighty flavour lift.

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
1 garlic clove, halved
2 x 200g balls burrata (see note) or fresh mozzarella
Dried chilli flakes, to serve

Method

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.
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.
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.