Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Artichoke Bruschetta

These are best with a generous smear of ricotta.

Sunset JANUARY 2012

  • Yield: Serves 4 to 6
  • Total: 25 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 29%
  • Protein: 14g
  • Fat: 12g
  • Saturated fat: 4g
  • Carbohydrate: 53g
  • Fiber: 4.7g
  • Sodium: 632mg
  • Cholesterol: 17mg

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Artichoke Bruschetta Recipe