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    Home » Recipes » Antipasti and Light Bites

    Artichoke Bruschetta (Quick, Easy & Delicious)

    Published: Oct 19, 2022, Last updated: Oct 19, 2022 by Emily This post may contain affiliate links.

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    Recipe Print

    The simplest and easiest Artichoke Bruschetta made with jarred artichoke hearts, garlic and Parmigiano Reggiano cheese. Spread on chargrilled ciabatta bread for an incredibly delicious appetizer, snack or antipasto.

    Three slices of artichoke bruschetta sitting on a wooden serving board with a small ramekin of artichokes beside it.

    Bruschetta or crostini are a super easy and delicious way to serve up a quick and delicious snack, antipasto or appetiser.

    The toppings and variations are endless. You could opt for a classic Bruschetta al Pomodoro (tomato and basil) or something more gourmet like our Smoked Salmon Crostini.

    Whatever topping you choose I love it to be quick, easy and packed with flavour and this Artichoke Bruschetta is just that!

    The topping uses our Artichoke Pesto recipe which is made with just five simple ingredients and takes less than 5 minutes to whip up using a food processor or blender...so easy!

    You can toast the bread or chargrill it using a griddle pan which adds more flavour. Ciabatta is a brilliant bread for this but any crusty bread will do.

    See the recipe below including notes on ingredients, step by step photos, tips, and variations. For the full printable recipe scroll to the bottom or click the recipe link below

    Jump to:
    • Ingredients
    • Step by step photos and instructions
    • Recipe tips and other topping ideas
    • Drinks to serve it with
    • 📖 Full Recipe

    Ingredients

    An overhead shot of all the ingredients needed to make Artichoke Bruschetta.

    Ingredient notes and substitutions

    • Ciabatta bread - this is my go-to bread when making bruschetta or crostini, I just love it especially chargrilled with lots of olive oil on top but you can use any white crusty bread cut into slices.
    • Artichoke hearts - look for artichoke hearts in oil, they can also be marinated in some herbs, spices or garlic which is fine. You'll either find whole artichoke hearts or quartered, both are fine.
    • Garlic - fresh garlic is a must don't use dried powder!
    • Lemon - don't skip it as it really lifts the flavour and adds freshness.
    • Parmigiano Reggiano - always freshly grate it yourself for best flavour.
    • Salt and Pepper - pepper can definitely be added to this but watch the salt as it may not need any. Taste the artichoke pesto once it's blitzed before adding any.

    Step by step photos and instructions

    Make the artichoke topping - put the drained artichoke hearts, garlic, lemon and cheese in a bowl and blitz until smooth using an immersion blender (you can also use a food processor).

    Taste for seasoning and add any salt and pepper if needed then set aside (photos 1-4).

    Four photos in a collage showing how to make artichoke pesto.

    Toast the bread - cut your bread into slices, drizzle with a little olive oil then chargrill on both sides using a griddle pan. Alternatively, you can simply toast the bread and drizzle with a little olive oil afterwards.

    Serve - spread generous amounts of artichoke pesto on the toasted bread to create the artichoke bruschetta and serve.

    Recipe tips and other topping ideas

    • Add cured meat - topping the artichoke bruschetta with some Prosciutto Crudo or other cured meat is also delicious!
    • Add cheese - you can add more thin slices or Parmigiano Reggiano (I like to do this with a vegetable peeler) or why not try some blue cheese?
    • Make it in advance - you can prepare the artichoke topping and store it in the fridge a few days in advance.
    • Serve in a bowl as a dip - if you're making various toppings for a party you can serve the artichokes as a dip in a bowl and let guests spoon it onto bread or crackers themselves.
    • Mix with pasta or salad - this is also delicious served as a pasta 'sauce or pesto' like in our Artichoke Pasta with Peas recipe. You can also mix it cold through a salad or pasta salads.
    • Storage - The artichoke topping will last up to 5 days in the fridge.
    An overhead shot of artichoke pesto in a bowl sitting on a wodden board.

    Drinks to serve it with

    • A close up of a Negroni Sbagliato cocktail with olives at the side
      Negroni Sbagliato
    • a limoncello cocktail garnished with mint and dasies
      Sparkling Limoncello Cocktail
    • An aperol spritz cocktail in a wine glass with strawberries and oranges
      Aperol Spritz Cocktail
    • An Americano cocktail on a marble work surface with olives in the background
      Americano Cocktail

    If you’ve tried this Artichoke Bruschetta Recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our newsletter to see more of our delicious food.

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A cropped close up of 3 pieces of artichoke bruschetta sitting on baking parchment.
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    5 from 1 vote

    Artichoke Bruschetta

    The simplest and easiest Artichoke Bruschetta made with jarred artichoke hearts, garlic and Parmigiano Reggiano cheese. Spread on chargrilled ciabatta bread for an incredibly delicious appetizer, snack or antipasto.
    Course Appetizer
    Cuisine Italian
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 8 slices bruschetta
    Calories 106kcal
    Author Emily Kemp

    Ingredients

    • 10.5 ounces artichoke hearts jarred in oil (300g)
    • ¼ cup Parmigiano Reggiano freshly grated (15g)
    • ½ clove garlic
    • 1 squeeze lemon juice
    • 8-10 slices Ciabatta bread or any crusty bread
    • 1 tablespoon Olive oil
    • Salt and pepper if needed

    Instructions

    • Remove the artichokes from the oil and add to a bowl with the garlic, lemon and cheese. Blitz until smooth using an immersion blender (you can also use a food processor).
    • Taste for seasoning and add any salt and pepper if needed then set aside.
    • Cut the ciabatta bread into slices and drizzle with a bit of olive oil. Chargrill them using a griddle pan or toast them if preferred.
    • Spread the artichoke pesto on top of the toasted bread and serve.

    Notes

    • Make it in advance - you can prepare the artichoke topping and store it in the fridge for up to 4-5 days in advance.
    • Serve in a bowl as a dip - if you're making various toppings for a party you can serve the artichokes as a dip in a bowl and let guests spoon it onto bread or crackers themselves.
    • Mix with pasta or salad - this is also delicious served as a pasta 'sauce or pesto' like in our Artichoke Pasta with Peas recipe. You can also mix it cold through a salad or pasta salads.
    • Storage - The artichoke topping will last up to 5 days in the fridge.

    Nutrition

    Calories: 106kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 205mg | Potassium: 96mg | Fiber: 2g | Sugar: 0.03g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 0.2mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

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