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Simple Bruschetta with Artichoke Hearts and Parmesan
Ingredients
  • 1 14-ounce can artichoke hearts, rinsed and patted dry with paper towels
  • 2 teaspoons juice from 1 lemon
  • 2 medium garlic cloves, 1 minced or pressed, 1 halved for rubbing on bread
  • 2 tablespoons extra-virgin olive oil, plus extra for serving
  • 2 tablespoons finely shredded fresh basil leaves
  • ¼ t table salt
  • ¼ ground black pepper
  • 2 ounces parmesan cheese, 1 ounce finely grated (about ½ cup), 1 ounce shaved into strips with vegetable peeler
  • 1 loaf crusty bread (I used a wider baguette)
Note: Ingredients may have been altered from the original.
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