Food & Cooking Recipes Appetizers Finger Food Recipes Artichoke Bruschetta 3.6 (62) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: LISA HUBBARD Servings: 4 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. Ingredients 2 cloves garlic, peeled 4 slices rustic bread, about ¾ inch thick 2 tablespoons extra-virgin olive oil, plus more for drizzling One 12-ounce jar marinated artichoke hearts, drained ½ cup fresh ricotta cheese Coarse salt and freshly ground pepper Shaved Parmesan cheese, for garnish Directions 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. 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. Rate it Print