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Artichoke olive crisps
Artichoke olive crisps Artichoke olive crisps
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Artichoke olive crisps

Filed under: Happy hours

preparation time

00:10 10min

Cooking time

00:10 10min


  • 1 red tomato, cut into 8 wedges
  • 2 roasted garlic naan breads
  • 1 package (150 g) traditional cooked ham, shaved
  • 2 artichokes marinated in oil, cut into 4
  • 6-8 Moroccan olives, pitted and halved
  • 4 slices Fontina cheese
  • 1 tsp. (5 ml) herbes de Provence
  • Olive oil, to taste


  1. Heat a stainless steel pan over medium-high heat large enough to accommodate the tomato wedges side by side.
  2. Pour in a good slug of olive oil and fry tomatoes just until they start to pale at the edges. Remove from pan and set aside on a plate.
  3. Place the flat breads side by side on a baking sheet and brush with olive oil.
  4. Spread out ham slices evenly on breads, add the roasted tomatoes, artichoke quarters and olives and finish with Fontina slices. Sprinkle with herbes de Provence.
  5. Turn on broiler and place rack in top position; place baking sheet on rack and broil until cheese bubbles and starts to colour.
  6. Serve piping hot.