Bruschetta Topping
1 14 ounce can of artichoke hearts, rinsed and patted dry
2 Tbsp extra virgin olive oil
2 Tbsp Lemon Juice
2 Tbsp chopped fresh basil
1 garlic clove, minced
Salt and pepper
2 oz Parmesan cheese, 1 oz grated (1/2) cup and 1 oz shaved
Toasted Bread
French Bread cut into 1/2 inch slices
1 Garlic clove
Olive Oil
Directions
1) Pulse artichokes, oil, basil, lemon juice, garlic, salt and pepper in a food processor, about 6 pulses.
2) Add grated Parmesan and cloves to combine, about 2 pulses.
3) Transfer to an airtight container and refrigerate for up to 2 days.
4) When ready to serve, adjust oven rack 4 inches from broiler. Line baking sheet with aluminum foil.
5) Place bread on prepared sheet and broil for 1-2 minutes.
6) Lightly rub one side of toast with garlic and oil and season with salt to taste. Garnish the artichoke mix with shaved parmesan.
