Bruschetta with Artichoke & Pickled Onion


  • one large baguette
  • olive oil
  • salt
  • artichoke dip
  • 290 g marinated artichoke hearts
  • 1/3 cup sun-dried tomatoes
  • 1/2 cup oat sour cream or other plant based sour cream
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 1 tsp agave syrup
  • salt & pepper
  • pickled onion
  • 1 red onion
  • 3 tbsp white balsamic vinegar
  • 2-3 good pinches of salt
  • sliced radishes, to serve
  • mâché lettuce, to serve



  1. Start by slicing the red onion thinly and place in a shallow bowl. Add the vinegar and salt and stir to combine. Let sit for about 15 minutes.
  2. Set oven to 175’C/350’F. Slice the baguette into 1/2 inch thick rounds. Place on a baking tray and drizzle with olive oil and salt. Toast in oven for 5-10 minutes or until the edges are golden & crusty, but the inside still soft.
  3. Mix all ingredients for the artichoke dip with an immersion blender, until you have a chunky consistency.
  4. Scoop the artichoke dip onto the baguette rounds. Top with sliced radish, pickled onion and mâché lettuce. Serve right away.


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