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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.
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
Ingredients
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Pin ItIngredient 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).
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.
Drinks to serve it with
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Step By Step Photos Above
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Artichoke Bruschetta
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did this as a starter for a lunch party that I was caterer for. It went down a storm. Everyone remarked upon it. I have added it to my repertoire of recipes! Thank you.
I added a bit more lemon juice than you suggested
Hi Liz, I’m so thrilled to hear that everyone loved it and thank you so much for including our recipe as part of your menu.