Print Options:

Artichoke Bruschetta





Total Time
25 mins

These are best with a generous smear of ricotta.

F&F spring veg: Artichoke Bruschetta (0312)




Photo by Annabelle Breakey; written by Stephanie Dean
 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
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories356
% Daily Value *
Total Fat 12g16%

Saturated Fat 4g20%
Cholesterol 17mg6%
Sodium 632mg28%
Total Carbohydrate 53g20%

Dietary Fiber 4.7g17%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.