Bruschetta with Artichoke Hearts and Parmesan Recipe

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Ingredients

1 (14-ounce) can artichoke hearts, rinsed and patted dry with paper towels
2 teaspoons juice from 1 lemon
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons extra virgin olive oil, plus extra for serving
2 tablespoons fresh basil leaves, finely shredded
Table salt and ground black pepper
2 ounces Parmesan cheese, 1 ounce finely grated (about 1/2 cup), 1 ounce shaved into strips with vegetable peeler
1 recipe Toasted Bread for Bruschetta (see related recipe)

Preparation

Step 1

Pulse artichoke hearts, lemon juice, garlic, olive oil, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until coarse puree forms, about six 1-second pulses, scraping down bowl with rubber spatula once during processing. Add grated Parmesan and pulse to combine, about two 1-second pulses. Divide artichoke mixture among toasts and spread to edges. Top with shaved Parmesan. Sprinkle with black pepper to taste, drizzle with olive oil, and serve.