Quick & Easy

Prosciutto and artichoke salad with croûtes

prosciutto and artichoke salad with croûtes


Lemon dressisng


1.Make lemon dressing. Combine ingredients in a screw-top jar, shake well. Season to taste.
2.Toss asparagus with 1 tablespoon of the oil, cook on a heated barbecue (or grill or grill pan), turning, for 5 minutes or until just tender.
3.Brush bread slices with remaining oil, cook on barbecue grill plate for 1 minute each side or until lightly charred.
4.Arrange asparagus, bread, prosciutto, artichoke, fetta and fig on a platter, sprinkle over capers and basil. Just before serving, drizzle with lemon dressing.

The great thing about an antipasti selection is that you can add and subtract ingredients. Try incorporating a selection of olives ­ ligurian, sicilian and kalamata are all good, or even a delicious selection of salami. Marinated artichokes are available from specialty delicatessens. Alternatively, use bottled artichokes in oil, available from most supermarkets.


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