Artichoke Bruschetta

Artichoke Bruschetta Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
These are best with a generous smear of ricotta.

Yield:

Serves 4 to 6
Total time: 25 Minutes

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 356
Caloriesfromfat 29 %
Protein 14 g
Fat 12 g
Satfat 4 g
Carbohydrate 53 g
Fiber 4.7 g
Sodium 632 mg
Cholesterol 17 mg

Ingredients

3 tablespoons vegetable oil
2 large trimmed* artichokes (1 1/2 lbs.), sliced thinly
1/2 teaspoon kosher salt
5 slices toasted ciabatta bread, cut in half diagonally
3/4 cup ricotta
1/2 teaspoon black pepper
2 teaspoons finely grated lemon zest
6 basil leaves, thinly sliced

Preparation

1. Heat 3 tbsp. oil in a large frying pan over medium heat. Cook artichoke slices, stirring occasionally, until softened and browned, about 4 minutes. Sprinkle with salt.

2. Put toasts on a plate and spread each with ricotta, dividing it evenly. Sprinkle with pepper and zest. Spoon some artichokes onto each slice and top with a bit of basil.

*To trim artichokes, snap off thick green outer leaves (about half of them; be ruthless) down to the yellowish core. Halve artichoke crosswise; discard thorny tips. Trim stem to about 1/2 in. and use a vegetable peeler to remove tough outer skin from remaining stem. Halve artichoke lengthwise; use a spoon or the point of a knife to scoop out fuzzy, red-tipped choke. As you work, put trimmed artichokes in cold water mixed with a little lemon juice to prevent oxidation. Set aside until you're ready to cook.

Note: Nutritional analysis is per serving.

Amy Machnak,

Sunset

January 2012
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