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briefly

only
innocently
as a child
did i ever believe
anything
lasted forever
but now
it is confirmed

my inheritance
was never
enough

First published by Ginninderra Press, 2020
in ‘I want that in writing’series editor Brenda Eldridge

Cook - Eat

Bruschetta with Artichoke Puree

400g can artichoke hearts, drained
2 cloves garlic, roughly chopped
1 tablespoon fresh lemon juice
80ml (1/3 cup) olive oil
Salt and freshly ground pepper
¼ cup fresh continental parsley leaves, finely chopped
Crusty Italian style bread sliced in 2cm thick clices
1 large clove garlic, halved lengthways
Place artichokes, garlic and lemon juice in food processor and process until well chopped with a little texture.
With motor still running, add half the oil and process until combined.
Taste and season with salt and pepper.
Transfer to a serving bowl and stir in parsley.
Preheat grill on med high and toast bread slices for 1—2 minutes on each side or until golden.
Rub one side of each slice of toast with the garlic.
Place on serving plates and drizzle with the remaining oil.
Serve immediately with the artichoke puree.

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