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Artichoke Bruschetta

Artichoke Bruschetta

by 8 people

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Makes: 6 servings

Yield: 8

Ingredients
  • 2 14 ounce cans  artichoke hearts, halved
  • 1/2 cup chopped parsley
  • 8 cloves garlic, chopped
  • 1/4 cup EVOO
  • 2/3 cup dry white wine
  • 8 slices  ciabatta, toasted
  • 1/2 cup grated parmesan
Directions
  1. In skillet, cook artichokes, parsley and garlic in EVOO over medium heat, 5 minutes. Add wine and simmer until liquid evaporates. Spoon onto toasts, top with cheese, broil.