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Apps in a Snap: Artichoke Bruschetta

Forget the tomatoes, this twist on the classic bruschetta swaps out the red fruit for artichokes, is just as yummy and will wow guests and family alike.

Tue, 10 Sep 2013|

Apps in a snap: Artichoke Bruschetta. Here's what you'll need: 2 cans artichoke hearts, halved (14 oz.), 1/2 cup chopped parsley, 8 cloves garlic, minced, 1/4 cup EVOO, 2/3 cup dry white wine, 8 slices ciabatta, toasted, and 1/2 cup parmesan. Cook 2 cans artichokes, 1/2 cup parsley and 8 cloves garlic in EVOO over medium heat for 5 minutes. Add wine and simmer until liquid evaporates. Spoon onto toasts and top with cheese. Broil until cheese melts. For more recipes and tips go to rachaelraymag.com.