We stocked up on artichoke hearts the last time we hit up Costco, and came home with two huge 32 oz jars. We were putting them on salads for a while, but I found we just weren’t using them up fast enough. Some went on pizza and others in a spinach artichoke dip. But yesterday I found myself staring down the last of them—there we only about six left, but they had to go. With a few basic pantry staples, I turned them into a simple bruschetta and served them with soup.Artichoke Bruschetta
olive oil, for cooking
½ cup shallots, finely chopped
4-5 cloves garlic, minced
6-8 large artichoke hearts
2 Tbsp mayonnaise (I used light)
1-2 Tbsp sour cream
½ cup aged white cheddar
1 tsp kosher salt
1 tsp white pepper
1. Sauté shallots and garlic together in olive oil for about 5-7 minutes, or until softened.
2. Put all ingredients in a food processor and pulse until well-mixed, scraping the sides of the bowl if necessary.
3. Spread mixture onto thick slices of bread and place under broiler for 3-5 minutes. Top with additional cheese, if desired.
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