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Artichoke Bruschetta

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 25 mins
Yield Serves 4 to 6
These are best with a generous smear of ricotta.


  • 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

Nutrition 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

How to Make It

  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.

  3. *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.

  4. Note: Nutritional analysis is per serving.