Preparation

Clean the artichokes and cut into segments. As you clean them, place them in a bowl of water and lemon juice to stop them discolouring.

Heat 3 tablespoons of oil in a non-stick pan together with the peeled garlic clove sliced in two. Add the artichokes and brown for a minute, then add a tablespoon of water and cover. After a few minutes add the VEGETABLE DADOCREMA together with another couple of tablespoons of water and cook briefly until the artichokes are tender.

Coarsely chop the walnuts.
Toast the slices of bread.
Arrange 2-3 artichoke segments, a few knobs of brie and a teaspoon of chopped walnuts to each slice of bread. Bake at 230 °C (grill function) for 8-10 minutes. When the brie has melted and the walnuts toasted, remove from oven, season with black pepper and a few thyme leaves, and serve.