Bruschetta Carciofini Al Olio Recipe

Slice and brush

Slice the baguette or loaf on a slight diagonal into 12 slices (about 1/2-inch thick). Arrange on a baking sheet. In a small bowl combine 3 tbs extra-virgin olive oil, dried Italian herbs and 1 tsp coarse salt. Brush the top of each slice lightly with the oil-herb mixture.

Toast

Toast under a preheated broiler or in a 425°F (220°C) oven for 4–6 minutes, turning once if necessary, until the bread is golden and crisp at the edges. Watch carefully to avoid burning.

Rub with garlic

As soon as the bread comes out of the oven, rub the cut side of the halved garlic cloves over each slice so the warm bread picks up the garlic flavor. Set toasted slices aside on a rack.

Prepare artichokes

Drain the marinated artichoke hearts well, reserving about 1 tsp of the marinade if desired. Quarter larger hearts to make bite-sized pieces. Place in a medium bowl.

Dress the artichokes

Add 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, finely chopped parsley, sliced basil (if using), and the reserved teaspoon of marinade (optional) to the bowl. Toss to coat.

Season

Stir in 1 tsp cracked black pepper, 1 tsp red pepper flakes (optional for heat), and 2 tbs grated Parmesan (optional). Taste and adjust salt if needed — marinated artichokes can be salty, so add no more than necessary.

Top each garlic-toasted slice with 1 generous tablespoon (or a small mound) of the dressed artichoke hearts, arranging pieces so some heart and some marinade oil sit on the bread. For 12 slices, distribute topping evenly.

Sprinkle each bruschetta with a light pinch of flaky sea salt (about 1/2 tsp total across all pieces) and an additional crack of black pepper. Drizzle the 1 tsp finishing extra-virgin olive oil lightly over the assembled bruschette for shine and extra flavor.

Serve immediately while the toast is still crisp. If preparing slightly ahead, keep topping and toasts separate and assemble just before serving so bread remains crunchy.