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.
Servings: 8 slices 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.
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
