Artichoke Bruschetta

Baguette slices lightly toasted with garlic and topped with pan seared artichoke hearts, olive oil and mint reminds me of a small dish I once had at a wine bar in Rome. This is the perfect last minute snack when friends drop by for a glass of wine.

Baguette slices lightly toasted with garlic and topped with pan seared artichoke hearts, olive oil and mint reminds me of a small dish I once had at a wine bar in Rome. This is the perfect last minute snack when friends drop by for a glass of wine.

  • 1 small baguette, sliced thinly into about ¾’’ slices
  • 4 tbs extra virgin olive oil
  • 2 garlic cloves, peeled, 1 chopped finely, 1 left whole
  • 1 can of quartered artichoke hearts, drained well
  • Salt and freshly ground black pepper to taste
  • 1 tbs fresh mint leaves, chopped finely
  • 1 cup freshly grated parmigiano cheese, grated on a rasp or microplane grater

 

  1. Spread drained artichokes on a clean kitchen towel and blot with paper towels to dry as thoroughly as possible.
  2. Heat a stainless steel sauté pan on medium heat with 2 tbs of olive oil until oil is hot and shimmering, but not smoking.
  3. Carefully place the artichokes in the hot pan and season with salt + pepper.  Allow artichokes to brown before turning, cooking until they are colored, brown + crisp looking. Add chopped garlic clove , stirring constantly so that garlic does not burn, but softens.  Allow artichoke mixture to cool.  When cool enough to touch, roughly chop the artichoke hearts on a cutting board and transfer to a bowl .
  4. Add half of cheese to chopped artichokes reserving balance for garnish and taste for seasoning, adjust if necessary and sprinkle with mint, reserving a small bit for garnish, stirring to combine.
  5. Place bread slices on a sheet pan lined with foil. Using a silicone brush, lightly brush bread with 1 tbs of olive oil. Toast bread slices until lightly browned and toasted or alternately, grill bread slices until golden brown with grill marks on the grill.
  6. Allow bread to cool until you can lift a slice without burning your fingers and then rub each slice of toasted bread with the peeled whole  garlic clove.
  7. Top each toast with a teaspoon of artichoke mixture, drizzle with olive oil and garnish with cheese and more mint.
  8. Serve immediately.  The artichoke mixture can be prepared earlier in the day and reserved covered on the counter top, assembling the toasts when ready to serve.

 

Makes approx 18 toasts

 

 

2 thoughts on “Artichoke Bruschetta

  1. Pingback: Colorful Bruschetta You Can Make in a Breeze | Yummly

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