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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
Servings

Ingredients

Directions

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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  • 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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