Bruschetta with Artichoke Hearts, Parmesan and Basil
A simple and easy artichoke bruschetta that is a dlicious appetizer, snack, or anipasto!
Servings: 1 cup
Equipment
Ingredients
- 1 (14 ounce) can artichoke hearts, rinsed and patted dry with paper towels
- 2 teaspoons freshly squeezed lemon juice
- 1 medium garlic clove finely grated on a microplane
- 2 tablespoons Extra-virgin olive oil plus extra for serving
- 2 tablespoons fresh basil julienned
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes or to taste optional
- 2 ounces Parmesan cheese 1 ounce finely grated (about 1/2 cup) and 1 ounce shaved into strips with a vegetable peeler
- Toasted baguette slices for serving
Instructions
- Pulse the artichokes, lemon juice, garlic olive oil, basil, salt, pepper and red pepper flakes (if using) in the bowl of a food processor until a coarse purée forms, about six 1-second pulses, scraping down the sides of the bowl once. Add the cheese and pulse just until combined. Divide the artichoke mixture among toasts, top with shaved parmesan and drizzle with olive oil. Alternatively, you can transfer the artichoke mixture to a serving bowl with toasts on the side and let guests serve themselves. Enjoy!
Notes
Nutritional values do not include bread.
Nutrition
Calories: 570kcal | Carbohydrates: 19g | Protein: 24g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Cholesterol: 39mg | Sodium: 2957mg | Potassium: 93mg | Fiber: 6g | Sugar: 4g | Vitamin A: 657IU | Vitamin C: 6mg | Calcium: 687mg | Iron: 1mg
