Bruschetta with Artichoke Hearts and Parmesan

There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib. Pairing year-round, pantry-ready ingredients like jarred artichok... show more

appetizersbreads

Bruschetta with Artichoke Hearts and Parmesan

Andrea Geary (Andrea Geary)

10

Name: Bruschetta with Artichoke Hearts and Parmesan — Tasty Bites
Total time: 15 min
Yield: 10 servings
Ingredients: 1 14-ounce Can Artichoke Heart (rinsed and patted dry with paper towels); 2 teaspoons Juice (from 1 lemon); 1 medium Garlic Clove (minced or pressed through garlic press (about 1 teaspoon)); 2 tablespoons Extra Virgin Olive Oil (plus extra for serving); 2 tablespoons Fresh Basil Leaf (finely shredded); Table Salt And Ground Black Pepper; 2 ounces Parmesan Cheese (1 ounce finely grated (about 1/2 cup), 1 ounce shaved into strips with vegetable peeler); 1 Recipe

servings

0

minutes

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Ingredients

1 14-ounce Can Artichoke Heart rinsed and patted dry with paper towels

2 teaspoons Juice from 1 lemon

1 medium Garlic Clove minced or pressed through garlic press (about 1 teaspoon)

2 tablespoons Extra Virgin Olive Oil plus extra for serving

2 tablespoons Fresh Basil Leaf finely shredded

Table Salt And Ground Black Pepper

2 ounces Parmesan Cheese 1 ounce finely grated (about 1/2 cup), 1 ounce shaved into strips with vegetable peeler

1 Recipe

Instructions

Pulse artichoke hearts, lemon juice, garlic, olive oil, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until coarse puree forms, about six 1-second pulses, scraping down bowl with rubber spatula once during processing. Add grated Parmesan and pulse to combine, about two 1-second pulses. Divide artichoke mixture among toasts and spread to edges. Top with shaved Parmesan. Sprinkle with black pepper to taste, drizzle with olive oil, and serve.