8 baby artichokes
juice of 1 lemon
3-4 tbsp extra virgin olive oil
4 cloves of garlic
sea salt and freshly milled black pepper
handful of fresh mint leaves
handful grated parmesan
Prepare the artichokes
Remove the tough outer leaves from each artichoke and halve them. Remove the hairy choke with a teaspoon. Meanwhile bring a pan of water to the boil. Add the garlic gloves and lemon juice and as soon as the artichokes are prepared add to the water. Simmer until the stems are soft. Test with a sharp knife. Drain in a colander.
Cook the topping
Add the olive oil to the pan and add the artichokes back into the pan. Fry for 5 minutes until lightly browned. Remove from the heat add in a squeeze of lemon juice and the mint. Add salt and pepper to taste. Remove four of the artichokes and put to the side, add the grated parmesan cheese and mash up the rest of the mixture. Remove the skins of the garlic.
Prepare the bruschette
Split the mixture between the bruschette, tear pieces of the whole artichokes and put on top of each bruschette.