© Luca Trovato
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Serves : 6

The artichokes for this bruschetta are sautéed, not steamed, and stay pleasantly crunchy when cooked. Plus: More Appetizer Recipes and Tips

How to Make It

Step 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.

Step 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.

Step 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.

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