Name: Grilled Artichoke, Green Garlic, and Goat Cheese Bruschetta
Prep time: 60 min
Total time: 105 min
Ingredients: 0.75 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; 0.25 teaspoon red-pepper flakes, plus more for serving; 8 slices (½ inch thick) country bread, preferably sourdough

Grilled Artichoke, Green Garlic, and Goat Cheese Bruschetta

Martha Stewart Editors

Updated on March 13, 2020

Prep Time:

1 hrs

Total Time:

1 hrs 45 mins

Yield:

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.

Ingredients

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

Directions

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.
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.)
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.
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.
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.
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.