Artichoke Bruschetta

Method4 steps · about 15 min

1. 1

   Step 1: Lift the artichoke hearts (300 g) from their oil and let excess oil drain. Blend the artichokes, ½ garlic clove, a squeeze of lemon juice and 15 g grated Parmigiano Reggiano into a smooth topping using an immersion blender or food processor.

   Uses 300 g artichoke hearts jarred in oil · ½ garlic clove · A squeeze of fresh lemon juice · 15 g freshly grated Parmigiano Reggiano (¼ cup)

   
2. 2

   Step 2: Taste the blended artichoke topping. Add salt or black pepper only if needed, then set aside.

   Uses blended artichoke topping · Extra salt only if needed after tasting topping · Black pepper only to taste the topping

3. 3

   Step 3: Drizzle the 8 bread slices with the 1 tbsp olive oil and chargrill on both sides in a hot griddle pan until toasted. Alternatively toast the bread and drizzle with the same olive oil afterward.

   Uses 8 ciabatta or other crusty-bread slices · 1 tbsp olive oil for the bread

4. 4

   Step 4: Spread the seasoned artichoke topping generously over the toasted bread and serve.

   Uses seasoned artichoke topping · eight toasted bread slices