artichoke bruschetta

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Servs: 6   Prep:

Though these bruschetta are a terrific first course for almost any meal. They'd actually make a great lunch as well&#8212;just think of them as open-faced sandwiches.<P> Active time: 30 min Start to finish: 30 min

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  • add   6 tablespoons extra-virgin olive oil
  • add   1 small red onion, chopped
  • add   1 (2-oz) piece prosciutto or ham
  • add   1 (10-oz) package frozen peas, thawed
  • add   2 scallions (greens only),coarsely chopped
  • add   1/4 cup parmesan shavings
  • add   6 (1/3-inch-thick) slices from a round country loaf
  • add   3 tablespoons chopped fresh mint
  • add   2 (6 1/2-oz) jars marinated artichoke hearts, drained


  1. Preheat broiler. Arrange bread in 1 layer on a baking sheet, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown and transfer to a rack.
  2. Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks. Cook artichokes and prosciutto in 3 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until artichokes are golden, about 4 minutes. Add onion and cook, stirring, until softened.
  3. Add peas and cook, stirring, until tender, about 2 minutes. Stir in scallions, mint, and salt and pepper to taste.
  4. Spoon mixture over toasts. Drizzle with remaining tablespoon oil and top with parmesan.

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