Bruschetta with Artichoke Hearts and Parmesan

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

Bruschetta with Artichoke Hearts and Parmesan

Andrea Geary (Andrea Geary)

Serves	Total	Shares
10	15 min	2

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 artichoke hearts with a sharp cheese like Parmesan fit the bill for the punchy, concentrated flavors we wanted for our bruschetta recipe. We pulsed some of the bruschetta topping ingredients in the food processor until they formed a rough paste, which provided a stable base for the other toppings and allowed us to easily pick up our bruschetta and eat it neatly.

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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.

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