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Artichoke bruschetta recipe

Artichoke bruschetta recipe


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A perfect nibble for serving with rosé or a crisp white wine, and a tasty alternative topping for bruschetta.

372 people made this

IngredientsServes: 8

  • 170g (6 oz) tinned artichoke hearts, drained and chopped
  • 80g (3 oz) grated Pecorino or Grana Padano cheese
  • 1 small red onion, finely chopped
  • 5 tablespoons mayonnaise
  • 1 baguette, cut into 1cm (.5 in) thick slices

MethodPrep:5min ›Cook:2min ›Ready in:7min

  1. Preheat grill.
  2. In a medium bowl, mix artichoke hearts, cheese, red onion and mayonnaise. Top baguette slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking tray.
  3. Grill in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

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Reviews & ratingsAverage global rating:(406)

Reviews in English (303)

It was well tasty and easy to make. It's hard to stop once you've had 1.-09 Mar 2010

by Crystal S

Wonderful, quick, easy appetizer that looks and taste both professional and elegant. After reading through numerous reviews, following are the most common listed changes: 1.) toast the crostini; 2.) add a clove of minced garlic; 3.) less mayo - 2 vs 5 tablespoons; 4.) add tomato; 5.) reduce the red onion to 1/4 cup finely minced or substitute shallots; 6.) top with cheese prior to baking. With or without the changes, this appetizer is wonderful!-14 Feb 2011

by AMY LAMPERT

This recipe is awesome! I love it! I've served it at multiple parties, and it's always gone right away. My only tip - lightly toast the bread under the broiler on each side before adding the topping and broiling. The bread holds up much better this way. Otherwise I find that it tends to get a bit soggy. Otherwise, delicious!!-01 Apr 2002


Recipe Summary

  • 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

Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.

Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.

Season ricotta cheese with salt and pepper spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.


Knowing Where Our Food Comes From

When you pick up a piece of produce in the grocery store, what comes to mind? Chances are, most of us are just there to get the best piece of produce we can find — fresh, flavorful, and ready to eat.

But there’s so much to know about the produce that we buy! The farmers that we spoke to in the Coachella and Imperial Valleys of California can tell you exactly where their food is going, which stores stock it, which schools feed their students with it, and so much more.

It’s so important to be conscious of where our food comes from, especially if you love buying and eating local. If we, as Californians, spend that extra bit of energy to buy local produce, it benefits our farmers, our laborers, our economy, and it means that we’re getting the freshest possible option.


Richelle's Artichoke Bruschetta

Published on February 26, 2017 - Updated on March 14, 2021 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

When I was working on my first cookbook, I asked my friend Richelle if she wanted to share some of her favorite recipes with me. Richelle's Artichoke Bruschetta is one of the recipes she shared with me. And I am very happy she did!

I must admit that I am not a huge fan of Artichokes but this recipe is yummy! I guess how you prepare certain ingredients makes all the difference in the world.

Even if you don't care much for Artichokes, I encourage you to give this nice spin on an Italian classic a try. You will be pleasantly surprised. What do you got to lose?

While you could use fresh artichokes to make this recipe, I don't think most of us have that ingredient lying and it's so much easier to buy them in a jar.

If you enjoy these types of snacks, you MUST try Allie's English Muffin Snacks or my BBQ Bacon Cheese Ball. Richelle also shared with my her recipe for her Fantastic Chicken Nachos.

For more great recipes like this one, I suggest you check these recipes out:


Artichoke Bruschetta

I asked my husband what he wanted for Father’s Day and he said that all he really wanted was to play a round of golf with his friends.

To me a request like that makes it sound like he NEVER gets to play golf, which isn’t the case at all.

After I thought about it for a while, I realized what he really was asking for.

I think what he meant to say is that he wanted to play a round of guilt-free golf. Yeah. That makes a lot more sense.

Not that I usually give him a hard time for playing golf. But he may subconsciously feel a little guilty and I may, without realizing it, have a involuntary tone of disgruntlement after he plays.

And you really think that it’s pure coincidence that the U.S. Open just happened to fall on Father’s Day weekend?

Absolutely not. Hours and hours of golf to be watched. It’s a conspiracy theory I’m telling ya.


Artichoke Bruschetta

Slice bread (diagonally, if desired) into 1/2-inch-thick slices and place on a baking sheet. Pour a little olive oil (2-4 tablespoons) in a small bowl, then using a pastry brush, lightly brush each slice with olive oil, adding more olive oil to the bowl as necessary. Place in oven and bake for 5-8 minutes, or until outer edges of bread slices turn light golden brown (baking time will vary depending on type of bread used). Watch closely to prevent burning, as toast will cook quickly during the last few minutes. Remove from oven and transfer toast slices to a wire rack to cool.

In a medium mixing bowl, combine artichokes and green onions. Season to taste with salt and pepper, then spoon onto toast slices (1-2 tablespoons per serving, depending on size of toast slices). Using a small spoon, drizzle a little additional artichoke marinade (from the jar) over the top of each serving. Serve.


How to Make It

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.

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.


What is it?

Bruschetta is a traditional Italian recipe. It was created as a way to use up foods that may be about to go off to reduce wastage. Effectively it is small slices of meat and/or veg layered on garlic smothered bread. It’s served as an antipasto (starter or appetizer).

For a lot of people bruschetta is synonymous with the diced tomato variety which includes tomatoes, red onion and basil, bound in silky olive oil. Venture to Italy and you’ll also find variations including meat, cheeses and more.


Artichoke Bruschetta Recipe

This is a great Bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding a sprinkle of shredded cheddar cheese, spinach, olives or tomatoes!

  • snack
  • bruschetta
  • artichoke
  • dipitalian
  • appetizer
  • zesty
  • savory
  • bake
  • mediterranean
  • snack
  • bruschetta
  • artichoke
  • dipitalian
  • appetizer
  • zesty
  • savory
  • bake
  • mediterranean

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
  • 1/2 cup grated Romano cheese
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/3 cup finely chopped red onion
  • 5 tablespoons mayonnaise
  • 1 French baguette, cut into 1/3 inch thick slices
  • 20 Olives (optional)
  • 2 diced tomatoes (optional)

Ingredients

  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped shopping list
  • 1/2 cup grated romano cheeseshopping list
  • 1/2 cup shredded cheddar cheese (optional) shopping list
  • 1/3 cup finely chopped red onionshopping list
  • 5 tablespoons mayonnaiseshopping list
  • 1 french baguette, cut into 1/3 inch thick slices shopping list
  • 20 olives (optional) shopping list
  • 2 diced tomatoes (optional) shopping list

How to make it

  • Preheat the broiler.
  • In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
  • Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
  • Note: My only tip - lightly toast the bread under the broiler on each side before adding the topping and broiling. The bread holds up much better this way. Otherwise I find that it tends to get a bit soggy.
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Yep, made it today and other than not getting the onion cut up fine enough, it was wonderful! What I did was toss everything into a small food chopper and run it about 30 seconds (should have gone a minute or more) and then put the chunky paste into a jar. I toasted the cut baguette as you suggested - but only lightly. Then I brought the jar and toast to my sister's home and put the chunky paste onto the toast and broiled it for a couple of minutes. And when I served it, if was all gone within 15 minutes! Everybody raved about it and I, fortunately, had printed out the recipe for them.

The Cook

The Rating

Yum! I can't wait to try this. I'll make it Tuesday to bring to a get together with both my sisters for the distribution of our new Family Heritage Cookbook that has taken us a year and a half to get into print. I am sure they will love your reci. more

Yep, made it today and other than not getting the onion cut up fine enough, it was wonderful! What I did was toss everything into a small food chopper and run it about 30 seconds (should have gone a minute or more) and then put the chunky paste into . more

I made this to this evening, it was wonderful.


Artichoke Bruschetta

We had one of those big bottles of Costco artichoke hearts in the fridge and I was looking at allrecipes.com for recipes with artichokes in them. I found and made this for lunch on Sunday. I made it quite different than the original recipe which is HERE because I just didn't have the right ingredients on hand.

From the kitchen of: Kim (nobody else would change an original recipe this much right out of the gate)

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

1/2 cup grated cheese (It calls for Ramano but I put in fetta, colby, parmesian, whatever combo)

1/3 cup finely chopped red onion (I didn't have red, so I used standard yellow)

Slices of Tuscan bread (or any bread with a little Rosemary on it if you don't have Tuscan bread)

A few chopped olives

In a medium bowl, mix marinated artichoke hearts, cheese, onion and mayonnaise.

Toast the bread in a toaster to make it a little crispy and warm.

Top bread slices with the artichoke heart mixture.

Arrange slices on a baking sheet.

Broil until toppings are bubbly and lightly browned. (about 2-3 min?)

Garnish with weeds like the picture if you care about presentation (I didn't/don't)

Marilyn gave it an 8 out of 10 after she had snarfed it. [Update: we just had it again and she upped it to 9 out of a 10]


Related Video

This tasted great. It was the favorite up against a pomodoro and as well as a roasted pepper bruschetta. The peas did roll off next time, I will puree them, then mix back in.

I didn't make this recipe b/c it sounded weird and a couple of reviewers here confirmed its weirdness - but I just wanted to mention not to give up on the concept. There is another "Artichoke Bruschetta" recipe on this website from Bon Appetit Jan. 1999 that is a thousand times better and a quick, wonderful appetizer for company - always a hit with even my rather "non-foodie" friends!

Delicious but ingredient measurements could be changed. Unanimous that the excessive peas (I 1/3ɽ) was overpowering. Iɽ add more ham too. The larger in surface area the bread pieces, too, the easier to manage. AND: last but not least, the time involved in preparation is more like 2 hours start to finish.

The peas and mint really take over the recipe and overpower the other ingredients. A big disappointment.

I think the combination of ingredients was just too strange. I didn't use the ham, which may be why it didn't work. If you're looking for another interesting appetizer with artichokes, try the olive and artichoke crostini (Gourmet, March 2003) instead.

Too many peas!! I should have taken another cook's suggestion to puree the peas and spread it on the bread. As is, the peas overpowered the artichokes.

Subtle, but tasty. the peas are essential, as is the prosciutto or ham. In a line-up of about a dozen appetizers, it was quite the chosen one by some of my guests. not my personal favorite, but might have been more compelling without so much competition!

This was a wonderful switch to the normal tomato and onion bruschetta. I made it as an appetizer for a dinner party with some friends,and it was a big hit! I loved it and I would definitely make it again.

this was yummy. I use a kalamata olive loaf instead of just plain bread. mmmmmmmm mmmmmm! my family LOVED it.

Delicious!! I made this as a first-course for my parents' anniversary dinner and it was a hit. following another reviewer's suggestion, I pureed the peas and used it as a spread before topping with the artichoke mix. I wasn't a fan of peas before- but this dish changed my mind. Grill the bread for an even better flavor.

There were no surprises here. I thought the list of ingredients was strange - but would somehow meld into something amazing. Nope. The flavour combination was interesting but that's all. Not bad, but I would not rave about it.

The fact that this recipe calls for canned artichokes and frozen peas should not deter the purist--feel free to go to the trouble of using fresh if you must, but this recipe is delicious either way. Extremely tasty!

Contrary to other folks, I though the peas were a critical ingredient. They roll off the bread, so I would suggest mashing them or pureeing them into a spread. The artichokes are tangy and the prosciutto is salty, so the sweetness of the peas is important for balance.

This was just great -- even with the peas!

This dish was delicious. I too made a substitution for the peas.I used fresh chopped chard. Spinach would also be nice.Maybe even eggplant. I would definitely make again.

This was a very good and very quick recipe. I removed the peas from the recipe though, YUCK! Also, once you are finished, drizzle extra olive oil over top, YUM!

Tis recipe is very trendy, delicious and easy to prepare. it was enjoyed by guests as well as my entire family. I would prepare and serve this recipe again and suggest that this reader do the same. ENJOY!

this was very good. i left out the peas since i am not a big fan. the mint was an interesting counterpoint and complemented the other flavors nicely. easy to prepare!