Bruschetta With Artichoke Hearts And Parmesan
Serves 8 To 10
Ingredients
1 recipe TOASTED BREAD FOR BRUSCHETTA
6 tablespoons extra-virgin olive oil, plus extra for serving
1 (14-ounce) can artichoke hearts, rinsed and patted dry
2 tablespoons chopped fresh basil
2 teaspoons lemon juice
1 garlic clove, minced
1⁄4 teaspoon salt
Pepper
2 ounces Parmesan cheese, 1 ounce grated fine (1⁄2 cup), 1 ounce shaved into strips with vegetable peeler
Instructions
Brush toasts with 1⁄4 cup oil. Pulse artichoke hearts, remaining 2 tablespoons oil, basil, lemon juice, garlic, salt, and 1⁄4 teaspoon pepper in food processor until coarsely pureed, about 6 pulses, scraping down bowl once during processing. Add grated Parmesan and pulse to combine, about 2 pulses. Divide artichoke mixture evenly among toasts and spread to edges. Top with shaved Parmesan. Sprinkle with pepper to taste, drizzle with olive oil to taste, and serve.
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