Lemony Garlic and Parmesan Artichoke Bruschetta
This Lemony Garlic and Parmesan Artichoke Bruschetta is the perfect Spring appetizer to serve at a party or as a first course for a nice Italian dinner. It uses just a few ingredients, but produces an amazing flavor.
I like to keep Italian bread and peeled garlic cloves in my freezer at all times, so with the addition of a few fresh ingredients I can make all different kinds of bruschetta any time.
If you don’t have a steamer basket, you can cook the artichokes in a covered pot filled with an inch of water. And, if you don’t own a grill pan you can cook the bread slices in any skillet.
Lemony Roasted Garlic and Parmesan Artichoke Bruschetta
Crisp grilled bread topped with chopped artichokes, roasted garlic, lemon and Parmesan.
Equipment
- grill pan or skillet
- steamer basket and/or large pot
Ingredients
- 2 artichokes
- 5 tbsp extra virgin olive oil
- 6 cloves peeled garlic
- 2 tbsp white wine
- 2 tbsp chopped parsley
- 2 tsp lemon juice
- 1/4 tsp black pepper
- 1/8 tsp kosher salt
- 8 thin slices of Italian bread
Instructions
- Halve the artichokes vertically, and scoop out the chokes. Steam the artichokes in a steamer basket over a couple inches of boiling water, covered with a lid. Cook them until a leaf can be removed easily, about 23 minutes.
- Preheat the oven to 350 degrees.
- Meanwhile, in a small Dutch oven, bake the garlic and three tablespoons of the olive oil, covered for 15 minutes.
- When the artichokes are tender, cut the hearts out and coarsely chop them up. Add to the Dutch oven along with the wine, lemon juice, and salt and pepper. Return the pot to the oven, covered, for an additional 5 minutes.
- Heat your grill pan or skillet and brush with olive oil. Cook the bread slices on both sides until crisp. Sprinkle with Parmesan, top with artichoke mixture, and serve.
Tried this recipe?Let us know how it was!
