Bruschetta with Pure of Artichoke
Ingredients:
4 cloves garlic, crushed
14 oz frozen artichoke hearts
2 tablespoons olive oil
10 oil-cured ripe olives, pitted and chopped (Kalamata)
2 small tomatos seeded and chopped
2 tablespoons shopped Italian parlsey
2 tablespoons capers
4 thick slices French or Italian bread
parsley garnish
salt and pepper to taste
Sweat the garlic, salt, pepper, and artichokes in olive oil. Add about 1/2 cup of water and simmer, covered, until artichokes are tender. (Add water if needed.) Mash the ingredients to a coarse paste. Add the olives, tomato, parsley, and capers to the skillet. Just before serving, grill or toast the bread. Drizzle with olive oil, and top each slice with the artichoke mixture. Garnish with a leaf of parsley.
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