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| Recipe Archives |
| Submitted by: Laura Boeve April 2002 Ingredients: 2 cloves garlic, peeled 4 slices rustic bread, about 3/4 inch thick 2 Tbsp extra-virgin olive oil, plus more for drizzling 1 twelve ounce jar marinated artichoke hearts, drained 1/2 C fresh ricotta cheese coarse salt & freshly ground pepper shaved parmesean Directions: 1. 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 Tbsp olive oil. Toast slices on a grill or in a skillet over med-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside. 2. Heat remaining tablespoon olive oil in med. skillet over med-high heat. Add reserved garlic & artichoke hearts. Saute until golden, about 3 to 4 minutes. Set aside. 3. Season ricotta cheese with salt & pepper; spread about 2 Tbsp of mixture on each slice of bread. Top with sauteed garlic & artichoke hearts. Season again with salt & pepper. Garnish with shaved parmesean cheese, and drizzle with olive oil. |
| Artichoke Bruschetta |