WHY THIS RECIPE WORKS We wanted punchy, concentrated flavors for our artichoke bruschetta, a favorite hors d’oeuvre, so we turned to jarred artichoke hearts and sharp Parmesan cheese. We also wanted to be able to eat it without making a mess, so we pulsed some of the topping ingredients in a food processor until they formed a coarse paste. Spread on the toasted bread, it provided a stable anchor for the shaved Parmesan and drizzled oil. Toast the bread just before assembling the bruschetta. While we prefer the flavor and texture of jarred whole baby artichoke hearts in this recipe, you can substitute 6 ounces frozen artichoke hearts, thawed and patted dry, for the jarred.

Serves 8 to 10

TOTAL TIME: 25 minutes

INGREDIENTS

• 1 (10 by 5-inch) loaf rustic bread, ends discarded, sliced crosswise into ¾-inch-thick pieces
• 2 garlic cloves, peeled (1 whole, 1 minced)
• ¼ cup extra-virgin olive oil, plus extra for serving
• Salt and pepper
• 1 cup jarred whole baby artichoke hearts packed in water, rinsed and patted dry
• 2 tablespoons chopped fresh basil
• 2 teaspoons lemon juice
• 2 ounces Parmesan cheese (1 ounce grated [½ cup], 1 ounce shaved)

INSTRUCTIONS

1. Adjust oven rack 4 inches from broiler element and heat broiler.
2. Place bread on aluminum foil–lined rimmed baking sheet. Broil until bread is deep golden and toasted on both sides, 1 to 2 minutes per side.
3. Lightly rub 1 side of each toast with whole garlic clove (you will not use all of garlic).
4. Brush rubbed side with 2 tablespoons oil and season with salt to taste.
5. Pulse artichoke hearts, basil, lemon juice, minced garlic, remaining 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground, about 6 pulses, scraping down sides of bowl as needed.
6. Add grated Parmesan and pulse to combine, about 2 pulses.
7. Spread artichoke mixture evenly over toasts and top with shaved Parmesan.
8. Season with pepper and drizzle with extra oil to taste.
9. Serve.