Brushetta with Marinated Baby Artichokes

By akselden

Ingredients

• 4 to 6 small artichokes, trimmed down
• to the hearts, chokes removed and
• thinly sliced
• 1 lemon
• 3 to 4 tbsp. extra-virgin olive oil, plus
• more to drizzle on the bread
• Sea salt or kosher salt
• 12 slices (3/8 to 1/2 inch thick) good quality Italian bread, toasted
• 2 to 3 plump cloves garlic, peeled
• Parmigiano-Reggiano (optional)

Preparation

Step 1

1. Place the artichokes in a small bowl. Cut the lemon in half and squeeze the juice from one half over the artichokes. Drizzle with 3 tablespoons of the olive oil and sprinkle with salt. Taste and add more lemon juice or olive oil if needed.
2. Rub the toasted bread with garlic and place on individual plates or on a large platter. Drizzle generously with olive oil and sprinkle with salt. Divide the artichokes among the slices of toast and top with shaved or grated Parmigiano- Reggiano, if desired. Serves 6