Home » Artichoke and Ricotta Bruschetta

Artichoke and Ricotta Bruschetta


For a quick easy lunch combine some grilled artichokes with fresh herbs, pine nuts, sundried tomatoes and then stack on a bruschetta topped with ricotta cheese.
To grill your own artichokes, drain a can of artichoke hearts, brush with olive oil and then lay them on a hot griddle pan. Only turn once, allow the artichokes to sit untouched in the pan until they have a nice char mark. Then add to olive oil, garlic, and herbs and allow to cool in the marinade. You should only allow enough olive oil to coat the artichokes.

Leave a Comment