Artichoke Bruschetta

For a quick and easy appetizer, try this new spin on bruschetta. It’s a fun way to start an Italian meal and keep your tummy happy while waiting for the rest of the food to cook. It’s so simple, that we even made it while camping last weekend!! You miss out on the final broiling step, but it’s fun to toast the bread over the campfire using marshmallow sticks.

 

Ingredients:

· 1 can (14 oz) artichoke hearts

· 3 cloves garlic, minced

· ¼ sweet Vidalia onion, finely chopped

· splash of dry white wine (optional)

· ¼ cup Parmesan cheese

· generous helping of freshly chopped basil

· pepper, to taste (NO salt, as the canned artichokes have plenty already)

· French or Ciabatta loaf, sliced

Directions:

1. Chop artichoke hearts into small pieces.

2. Lightly sautee garlic and onion with some olive oil over medium heat. Add artichokes and pepper. Cook for another five minutes or so. Add wine (if using) and simmer until liquid evaporates.

3. Meanwhile, lightly toast bread. You’ll want it under-done as it will be returning to the oven after toppings are added.

4. Spoon artichoke mixture on top of toasted bread. Top with Parmesan and broil until cheese begins to turn golden brown. Serve warm (although they still are quite tasty at room temp.—if they last that long before being devoured!)