Grilled Artichoke, Green Garlic, and Goat Cheese Bruschetta

Photo: Romulo Yanes
Prep Time:
1 hrs
Total Time:
1 hrs 45 mins

Green garlic bulbs look like scallions—they're available at many farmers' markets in the spring. If you can't find them to make this Italian appetizer, substitute the peeled cloves from a head of regular garlic and the green top of a scallion.


  • ¾ cup extra-virgin olive oil

  • 5 bulbs green garlic, bottoms trimmed, and ¼ cup thinly sliced tender green tops, plus more tops for serving

  • 3 sprigs fresh rosemary (each 6 inches long)

  • 2 lemons, halved

  • 4 large artichokes, such as globe

  • Coarse salt

  • 8 ounces soft goat cheese

  • ¼ teaspoon red-pepper flakes, plus more for serving

  • 8 slices (½ inch thick) country bread, preferably sourdough


  1. Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.

  2. Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)

  3. Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.

  4. Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.

  5. Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.

  6. Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.

Related Articles