Artichoke Bruschetta Martha Stewart Living, March 2002 Yield: 4 servings 2 gloves garlic, peeled 4 slices rustic bread, about ¾ inch thick 2 Tbsp. extra-virgin olive oil, plus more for drizzling 1 twelve-ounce jar marinated artichoke hearts, drained ½ cup fresh ricotta cheese Coarse salt and freshly ground pepper Shaved Parmesan cheese, for garnish Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp and on both sides. Transfer to a serving platter, and set aside. Heat remaining tablespoon olive oil in a medium skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter and set aside. Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Sauté until golden, 3 to 4 minutes. Set aside. Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sautéed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.

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