Artichoke & pecorino bruschetta

Quick Valentine's Day recipe for 2 people, takes only 10 mins; recipe has artichoke, chilli flakes, mint, lemon, olive oil, crusty bread, garlic clove and pecorino.

Artichoke & pecorino bruschetta

Artichoke & pecorino bruschetta

Recipe by Chef Soomro Course: Quick Valentines Day


Prep time

10 mins


  • Garlic Clove: 1 garlic clove, sliced
  • Olive Oil: 1 tbsp olive oil, plus extra for drizzling
  • Mint: small handful mint leaves
  • Lemon: zest 1/2 lemon
  • Chilli Flakes: pinch of chilli flakes
  • Crusty Bread: 2 large or 4 small slices of crusty bread
  • Pecorino: 50g pecorino, thinly sliced (or vegetarian alternative)
  • Artichoke: 140g artichoke in olive oil, drained


  1. Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
  2. Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
  3. Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.