Ingredients
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
Description
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.
Martha Stewart
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