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.
Martha Stewart Living, March 2002
- 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.
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