Bruschetta with Artichoke Hearts and Parmesan

Name: Bruschetta with Artichoke Hearts and Parmesan
Yield: Serves 8 to 10 as an appetizer
Cuisine: Italian
Ingredients: 1 (14-ounce) can, artichoke hearts, rinsed and patted dry with paper towels; 2 teaspoons, juice from 1 lemon; 1 medium, garlic clove, minced or pressed through garlic press (about 1 teaspoon); 2 tablespoons, extra virgin olive oil, plus extra for serving; 2 tablespoons, fresh basil leaves, finely shredded; , Table salt and ground black pepper; 2 ounces, Parmesan cheese, 1 ounce finely grated (about 1/2 cup), 1 ounce shaved into strips with vegetable peeler; 1 , recipe

9 comments

Appears in Cook's Illustrated September/October 2010

There’s a whole lot more to bruschetta than chopped tomatoes and basil. We wanted smart flavor combinations that didn’t require a bib.

SERVES8 to 10 as an appetizer

TIME15 minutes

Bruschetta with Artichoke Hearts and Parmesan

WHY THIS RECIPE WORKS

Pairing year-round, pantry-ready ingredients like jarred artichoke hearts with a sharp cheese like Parmesan fit the bill for the punchy, concentrated flavors we wanted for our bruschetta recipe. We pulsed some of the bruschetta topping ingr...

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