Name: Prosciutto and artichoke salad with croûtes
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 340 gram asparagus, trimmed; 2 tablespoon extra virgin olive oil; 1/2 sourdough french bread stick (150g), sliced thinly; 100 gram prosciutto, thinly sliced; 6 marinated artichoke hearts (stem on) (420g), halved; 150 gram marinated fetta, crumbled; 6 figs (390g), torn in half; 1 tablespoon baby capers; 1/4 cup small fresh basil leaves, loosely packed; Lemon dressisng; 2 tablespoon lemon juice; 2 tablespoon extra virgin olive oil; 1 tablespoon dijon mustard

Ingredients

340 gram asparagus, trimmed

2 tablespoon extra virgin olive oil

1/2 sourdough french bread stick (150g), sliced thinly

100 gram prosciutto, thinly sliced

6 marinated artichoke hearts (stem on) (420g), halved

150 gram marinated fetta, crumbled

6 figs (390g), torn in half

1 tablespoon baby capers

1/4 cup small fresh basil leaves, loosely packed

Lemon dressisng

2 tablespoon lemon juice

2 tablespoon extra virgin olive oil

1 tablespoon dijon mustard

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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