Artichoke Bruschetta

The artichokes for this bruschetta are sautéed, not steamed, and stay pleasantly crunchy when cooked.

  • Servings: 6

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  • 1 lemon, halved
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • Six 1/2-inch-thick slices Italian bread
  • Small basil leaves, for garnish (optional)
  • 6 medium artichokes

How to make this recipe

  1. Squeeze 1 lemon half into a medium bowl of cold water. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, cut off the top half of the leaves and trim the base and stem. Using a a melon baller or a spoon, scoop out the furry choke. Rub the artichoke bottom all over with the other lemon half and add it to the lemon water. Repeat with the remaining artichokes.

  2. Drain the artichokes and pat dry, then coarsely chop them. Heat the olive oil in a large skillet. Add the artichokes, cover and cook over low heat, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper.

  3. Toast the bread. Top the toast with the artichokes, garnish with basil and serve.

Make Ahead

The artichokes can be prepared through Step 2 and refrigerated for up to 2 days. Reheat and season before serving.

Contributed By Photo © Luca Trovato Published October 2000

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