Vegetarian Baguette with Artichokes, Chicory and Soft Cheese

  • -1 baguette Panito
  • -100g of radicchio (long)
  • -5 artichokes
  • -soft cheese
  • -half onion or chives
  • -salt, oil and pepper
  • -aniseed
  • -half a lemon
  • -100 ml of water
  1. Remove the artichoke leaves, leaving the softer interior, cut the heart in half and remove their beard. Cut the artichoke hearts into thin slices and place in a bowl with cold water and lemon juice.
  2. In a pan bring to a boil 100 ml of water and a bit of salt. Toss the artichokes and let them cook for about ten minutes, until it is easy to pierce them with a fork. Let the water evaporate and drain them. Pour a few tablespoons of olive oil, half the onion and some aniseed. Sauté for a few minutes until they are golden brown.
  3. Take the radicchio and cut it lengthwise into small wedges. Line a baking sheet with parchment paper and lay the slices of radish. Bake at 180 degrees for about 20 minutes. Just cooked put the radicchio in a bowl and season with olive oil, salt and pepper. Heat the baguettes in the oven for 3 to 5 minutes, cut them in half and spread on the soft cheese, place over the radicchio and artichoke hearts.