Herbies Spices Recipes
2 x 240g cans artichoke hearts, drained
1 small tomato
1-2 tablespoons olive oil
20 black olives, pitted and chopped
1 teaspoon Herbie’s Spices Chilli Powder or to taste
2 teaspoons Herbie’s Spices Cumin Seed Ground
1 small clove garlic, finely chopped
salt and pepper to taste
2 teaspoons lemon juice or to taste
ciabatta or sourdough, sliced
extra olive oil
Chop drained artichoke hearts finely. Peel, seed and finely chop tomato.
Heat oil in pan, add artichokes, olives, tomato, chilli, cumin, garlic, and salt and pepper.
Stir to combine and heat through, adding a little water if necessary to combine the ingredients.
When tomato has softened, add a squeeze of lemon juice and process mixture to a fairly chunky puree.
Brush slices of bread with olive oil and toast both sides under grill.
Top each slice with artichoke mixture and serve immediately.