I don’t think it’s a secret that I
like love am hopelessly addicted to the artichoke pizza at Pizza Chic, with its crisp/chewy crust spread with artichoke purée and topped with arugula salad and shaved parmesan. Alas, at 19€ a pie, it’s a little too, well, chic.
But then I started thinking: Arugula, parmesan, artichoke spread? Just how hard could this be to make at home? A bit of quick work with the food processor, et voila, my very own carciofi tartine was born.
I’m missing the crust, of course, but a toasted baguette ain’t a bad substitution. Add a drizzle of deep and fruity olive oil and you too can call yourself chic.
1 can artichoke hearts
1/3 cup grated Parmagiano Reggiano
2 tablespoons extra virgin olive oil (more if necessary)
Rinse and drain the artichoke hearts and squeeze them dry. Chop roughly and place them in the bowl of a food processor with the grated cheese, olive oil and a grind or two of black pepper. Whizz into a spread, adding more oil if necessary.
For the real version:
13 rue de Mézières, 6e
tel: 01 45 48 30 38
P.S. I can’t wait to try Pizza Chic’s new baby sister branch, which is opening this week!
91 bd Beaumarchais, 3e
tel: 01 42 78 11 96