Best Artichoke Bruschetta Recipes

ARTICHOKE BRUSCHETTA

Steps:

• 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.

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F.
• Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
• In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
• Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

ARTICHOKE BRUSCHETTA

Steps:

• In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

ARTICHOKE BRUSCHETTA

Steps:

• 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.

TOMATO & ARTICHOKE BRUSCHETTA

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onions and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat., Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.,

ARTICHOKE BRUSCHETTA

Steps:

• Preheat the broiler.
• Place the bread slices on a baking sheet and toast lightly under the broiler.
• In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
• Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
• The edges of the bread will tend to burn if not covered by the artichoke mixture.
• Arrange slices in a single layer on the baking sheet.
• Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA

Steps:

• Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
• Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
• Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
• Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
• Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
• Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.

MAMA MIA ARTICHOKE AND TOMATO BRUSCHETTA

Steps:

• heat oven to 350.
• place sliced bread on ungreased baking sheet.
• bake in oven 10 minutes or until slightly toasted.
• in medium bowl combine artichokes tomatoes onion garlic.
• in another small bowl put in vinegar and add oil in a small stream whisking while adding to make a vinaigrette.
• then add vinaigrette to arichoke mixture mixing well.
• add salt and pepper to taste.
• top toasted bread with artichoke mixture to cover.
• sprinkle with cheese.
• top with some parsley.
• serve.

TOMATO-ARTICHOKE BRUSCHETTA WITH FETA

Steps:

• In medium bowl, mix tomatoes, artichokes, thyme, oil, vinegar and pepper.
• Spoon tomato mixture onto toasted baguette slices. Top with feta cheese. Serve immediately.

WHITE BEAN-ARTICHOKE SPREAD WITH BRUSCHETTA

Steps:

• Preheat a grill.
• Begin by peeling 2 of the artichokes until you get to the hearts. Saute the artichokes in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.
• Heat the vegetable oil in a large pot.
• To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem. Cut into quarters, toss lightly in flour, and fry until crisp in the oil. Remove from pan, and drain on paper towels.
• To make the balsamic reduction, simply put the balsamic vinegar in a small saucepan on high heat, and reduce down to almost a syrup consistency. Remove from heat, and let cool to room temperature.
• To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.

ARTICHOKE & PECORINO BRUSCHETTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
• Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
• Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

ARTICHOKE-TOMATO BRUSCHETTA

Steps:

• Set oven to broiler heat.
• In a bowl mix together chopped tomatoes with garlic, chopped artichokes, Parmesan cheese, chopped onion and mayonnaise; mix well to combine.
• Season with salt and black pepper to taste (adjust the amount of mayonnaise if desired).
• Top each slice of bread with equal amounts of the tomato mixture (make certain to cover the bread slice completely with the mixture or the bread will burn).
• Place the slices onto a large baking sheet.
• broil for about 2 minutes or until bubbly and lightly browned.
• Sprinkle lightly with finely shredded mozzarealla cheese if desired.

ARTICHOKE BRUSCHETTA

Steps:

• Preheat broiler.
• Arrange bread in 1 layer on a baking sheet, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown and transfer to a rack.
• Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks. Cook artichokes and prosciutto in 3 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until artichokes are golden, about 4 minutes. Add onion and cook, stirring, until softened.
• Add peas and cook, stirring, until tender, about 2 minutes. Stir in scallions, mint, and salt and pepper to taste. Spoon mixture over toasts. Drizzle with remaining tablespoon oil and top with parmesan.

CHICKEN & ARTICHOKE BRUSCHETTA

Steps:

• Preheat the broiler. Place the bread slices on a baking sheet and toast lightly under the broiler.
• In a medium bowl, mix marinated artichoke hearts, chicken breast, provolone cheese, red onion, crushed garlic, diced tomato and mayonnaise.
• Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface. The edges of the bread will tend to burn if not covered by the artichoke mixture.
• Arrange slices in a single layer on the baking sheet. Broil in the preheated oven 2 minutes or until toppings are bubbly and lightly browned.

ARTICHOKE BRUSCHETTA

Steps:

• Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick spread.
• Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.

ARTICHOKE & SPINACH BRUSCHETTA

Steps:

• In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
• Place on ungreased baking sheets. Broil 3-4 inches from from the heat for 3-4 minutes or until edges are lightly browned.

TOMATO-ARTICHOKE BRUSCHETTA BREAD

Steps:

• Place butter and milk in a non-metallic dish and microwave on high 1 minute or until butter is just melted.
• Add sugar and salt; stir until dissolved.
• Pour milk mixture into mixer bowl.
• Test liquid to make sure it is not more than 90°F; Add yeast. Stir until dissolved.
• Let stand 15-20 minutes until yeast proofs.
• Mix in egg.
• While mixing on high speed, using bread hook, gradually add flour.
• Continue kneading until dough is well kneaded and elastic. Dough will be soft but workable.
• In a separate bowl, mix together artichokes, tomatoes, pine nuts and 3/4 cup of the cheese; set aside.
• Turn dough out onto a floured surface and roll into a 8"x11" rectangle.
• Melt the remaining 1/4 cup butter. Spread over dough rectangle with pastry brush, leaving a 1/2 inch border unbuttered.
• Spread artichoke-tomato mixture evenly over buttered area of dough.
• Roll up like a jelly roll, folding the ends under to fit pan.
• Use some of the melted butter to grease a loaf pan. Sprinkle 1/2 of remaining cheese over bottom of pan.
• Place loaf in prepared pan, seam-side down.
• Baste loaf with remaining butter and sprinkle with remaining cheese.
• Cover loosely with plastic wrap and let rise in a warm place.
• When loaf has risen, bake in 425°F oven for 10 minutes. Reduce heat to 350°F and continue cooking until done, about 35 - 40 minutes, depending upon your oven.
• Brush top of loaf with melted butter while still hot.
• Serve warm or at room temperature.
• Refrigerate any leftover bread.
• **Note** Times do not include time for bread to rise.

TASTY BRUSCHETTA AND ARTICHOKE CHICKEN

Steps:

• PREHEAT oven to 400°F.
• Defrost artichoke quarters. Set aside.
• Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Stir in additional ingredients of mushrooms, onions, basil, balsamic vinegar and salt and pepper. Set aside.
• Mix together 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle chicken with mixture; place chicken in a greased 13x9 inch baking dish.
• Top chicken pieces with artichokes and stuffing mixture then sprinkle with mozzarella and parmesan cheeses. Bake for 30 minutes or until chicken is cooked through.
• Garnish with basil sprigs and red pepper flakes if desired.

ARTICHOKE AND BEAN BRUSCHETTA

Steps:

• Place an oven rack in the center of the oven and preheat the oven to 375°F. Spray a rimmed baking sheet with vegetable oil cooking spray.
• Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy. Set aside to cool for 10 minutes.
• On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake for 12 to 15 minutes, until golden.
• In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup olive oil and mix until combined but still slightly chunky.
• Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

PALEO ARTICHOKE BRUSCHETTA

Steps:

• Mix artichoke hearts, garlic, sea salt, and black pepper together in a large bowl; add red bell pepper, olive oil, basil, and onion and stir well. Top artichoke mixture with capers.