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Artichoke Bruschetta

Recipe photo courtesy of LISA HUBBARD

Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.

Source: Martha Stewart Living, March 2002



Cook's Notes

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.

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How would you rate this recipe?
  • Cathy Arcand Farrington
    27 JUL, 2012
    This is a fast, easy and very impressive appetizer! Delicious too! Combined with easy-to-obtain ingredients, I would say this is the "Trifecta" of what makes a great recipe! It will certainly become one of my "go-to's" for entertaining!

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