Sunday Dinner

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 Bruschetta with Artichoke Hearts, Parmesan and Basil

Sautéed Veal Chops with Radicchio

Whipped Potatoes 

Cannoli Cake

Bruschetta.  What started as a piece of bread soaked in the first harvest of olive oil is now a food group on its own.  From veggies, meats, cheeses, fruit, herbs, etc...the toppings and pairings are endless. They are served at any time of day and for any occasion.

I really wanted to change the name of the recipe to Artichoke Hearts, Parmesan, and Basil Spread because that is essentially what it is.  You can serve it as a topping for bruschetta, as an accompaniment to an antipasto platter, a spread for a sandwich or panini and even toss it with pasta.  Its versatility is endless as well.  I might even put some in the mashed potatoes I am serving tonight!  

I will leave the details of preparing the bread for this bruschetta recipe up to you because everyone's preferences are different.  You can serve the bread toasted or not toasted, broiled or grilled.  And then, there is the option to rub one side of the bread with a clove of garlic.  See where I am going with this? That might have to be a blog post all on its own. So once again, "Make it for you. Make it your own". Happy Sunday!

Printable Recipe

Bruschetta with Artichoke Hearts, Parmesan and Basil

Makes a little more than 1 cup of artichoke mixture

1 (14-ounce) can artichoke hearts, rinsed and patted dry with paper towels

2 teaspoons freshly squeezed lemon juice

1 medium garlic clove, finely grated on a microplane

2 Tablespoons extra virgin olive oil, plus extra for serving

2 Tablespoons fresh basil, julienned

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes or to taste (optional)

2-ounces Parmesan cheese, 1-ounce finely grated (about 1/2 cup) and 1-ounce shaved into strips with a vegetable peeler

Toasted baguette slices for serving

Pulse the artichokes, lemon juice, garlic olive oil, basil, salt, pepper and red pepper flakes (if using) in the bowl of a food processor until a coarse purée forms,  about six 1-second pulses, scraping down the sides of the bowl once.  Add the cheese and pulse just until combined.   Divide the artichoke mixture among toasts, top with shaved parmesan and drizzle with olive oil. Alternatively, you can transfer the artichoke mixture to a serving bowl with toasts on the side and let guests serve themselves.  Enjoy!

Source: Adapted from americastestkitchen.com