1. Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender. 2. Drain & place artichokes in a food processor with the butter & milk & process until smooth. 3. To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil. 4. Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp. 5. Serve the brushetta with the artichoke hummus. ---------------------------------------------------------------------------
Nutrition
Ingredients
