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Rye bread with turkey, grilled artichokes and Grana

Griddled artichokes and grana shavings with turkey breast.

  • 20 min
  • 1 serving
  • Italian cuisine
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Rye bread with turkey, grilled artichokes and Grana

Per serving

Calories
317 kcal
Protein
19.2 g
Carbohydrates
38.7 g
Fat
10.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rye bread50 g
  • Sliced turkey breast50 g
  • Artichokes1
  • Grana Padano10 g
  • Extra virgin olive oil4 g
  • Saltto taste

Contains: gluten, lactose,

In season: November – April

Method

  1. Prepare the artichoke: pull off the tough outer leaves until you reach the pale ones, cut off the spiky top, peel the stem, halve it and remove the choke; slice it about 3 mm thick and keep it in cold water.
  2. Heat a griddle or non-stick pan over medium-high heat. Drain the artichoke slices and pat them dry well.
  3. Grill them for 3 minutes per side, until tender and marked with golden lines; if they don't all fit, work in two batches.
  4. Dress them straight away with the oil and a pinch of salt; meanwhile shave the Grana Padano with a vegetable peeler.
  5. Toast the rye bread for 2–3 minutes, until crisp, and top it with the turkey breast, artichokes and Grana shavings.

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