Artichoke Bruschetta


Serves 4

  • 2 cloves garlic, peeled
  • 4 slices rustic bread, about 3/4 inch thick
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • One 12-ounce jar marinated artichoke hearts, drained
  • 1/2 cup fresh ricotta cheese
  • Coarse salt and freshly ground pepper
  • Shaved Parmesan cheese, for garnish


Frozen Artichoke Hearts May Be Used In Place Of Drained. You Will Need To Thaw Them Slightly Before Sauteeing With The Garlic; Also, Increase The Cooking Time By Three To Four Minutes To Ensure Proper Browning.

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