Artichoke Bruschetta
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
6 tbsps
Extra-Virgin Olive Oil1 small
Red Onion (chopped)3 tbsps
Mint (chopped fresh)1 cup
Parmesan (shavings)Directions:
1
Preheat broiler
2
Arrange bread in 1 layer on a baking sheet, then brush tops with 2 tablespoons oil and season with salt and pepper
3
Broil until golden brown and transfer to a rack
4
Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks
5
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
6
Add onion and cook, stirring, until softened
7
Add peas and cook, stirring, until tender, about 2 minutes
8
Stir in scallions, mint, and salt and pepper to taste
9
Spoon mixture over toasts
10
Drizzle with remaining tablespoon oil and top with parmesan
11
Preheat broiler
12
Arrange bread in 1 layer on a baking sheet, then brush tops with 2 tablespoons oil and season with salt and pepper
13
Broil until golden brown and transfer to a rack
14
Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks
15
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
16
Add onion and cook, stirring, until softened
17
Add peas and cook, stirring, until tender, about 2 minutes
18
Stir in scallions, mint, and salt and pepper to taste
19
Spoon mixture over toasts
20
Drizzle with remaining tablespoon oil and top with parmesan