Frozen artichoke hearts may be used in place of drained. You will need to thaw them slightly before sauteeing with the garlic; also, increase the cooking time by three to four minutes to ensure proper browning.
- 2 cloves garlic, peeled
- 4 slices rustic bread, about 3/4 inch thick
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- One 12-ounce jar marinated artichoke hearts, drained
- 1/2 cup fresh ricotta cheese
- Coarse salt and freshly ground pepper
- Shaved Parmesan cheese, for garnish
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 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.
SourceMartha Stewart Living, March 2002