The easiest Artichoke Bruschetta made with jarred artichoke hearts, fresh garlic and Parmigiano Reggiano. Spread this creamy, tangy topping on chargrilled ciabatta for an irresistible appetizer, snack or antipasto.
Bruschetta or crostini are a quick, delicious way to serve a bite-sized starter or party snack. Toppings are endlessly adaptable: from a classic tomato and basil Bruschetta al Pomodoro to more elevated options like smoked salmon crostini. This artichoke version is fast, flavourful and requires just a few pantry staples.
The topping is essentially an artichoke pesto made with five simple ingredients and takes only minutes in a food processor or with an immersion blender. For the best results, drain jarred artichokes packed in oil, add garlic, lemon and freshly grated Parmigiano Reggiano, then blitz until smooth.
Chargrilling the bread on a griddle pan gives the bruschetta extra flavour, but toasting it under a broiler or in a toaster works fine too. Ciabatta is ideal because of its airy crumb and crisp crust, though any sturdy, crusty bread will do.
See the recipe below with ingredient notes, step-by-step instructions, tips and variations. For the printable recipe, scroll to the bottom.
Ingredients
Ingredient notes and substitutions
- Ciabatta bread: my top choice for bruschetta—especially chargrilled with olive oil—but any crusty white bread sliced into rounds or diagonals will work.
- Artichoke hearts: choose jarred artichokes in oil. They may be plain or lightly marinated; either whole or quartered pieces are fine.
- Garlic: use fresh garlic for bright flavour—avoid powdered garlic.
- Lemon: a squeeze of lemon juice brightens the topping and balances the richness.
- Parmigiano Reggiano: freshly grate for the best texture and flavour.
- Salt and pepper: add sparingly—taste the blended artichokes first since jarred products can be salty.
Step by step photos and instructions
Make the artichoke topping: drain the artichoke hearts and place them in a bowl with garlic, a squeeze of lemon and the Parmigiano Reggiano. Blitz with an immersion blender or pulse in a food processor until smooth. Taste and adjust seasoning. Set aside.
Toast the bread: slice the ciabatta, drizzle each slice lightly with olive oil and chargrill on a hot griddle pan until marked on both sides. Alternatively, toast under a broiler or in a toaster and drizzle with oil afterwards.
Serve: spread generous amounts of the artichoke pesto onto the warm bread and serve immediately.
Recipe tips and other topping ideas
- Add cured meat: top each bruschetta with a slice of prosciutto or other cured meats for extra savoury depth.
- Add cheese: finish with thin shavings of Parmigiano Reggiano or try a bold blue cheese for contrast.
- Make it in advance: prepare the artichoke topping ahead and store it in the fridge for up to 4–5 days.
- Serve as a dip: place the artichoke mix in a bowl for guests to spoon onto bread or crackers at a gathering.
- Use with pasta or salad: thin the artichoke mixture with a little olive oil or reserved pasta water to use as a quick sauce or toss it into cold pasta and salads.
- Storage: keep the topping refrigerated in an airtight container for up to 5 days.
Drinks to serve it with
Drinks
Negroni Sbagliato
Drinks
Sparkling Limoncello Cocktail
Drinks
Aperol Spritz Cocktail
Drinks
Americano Cocktail
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Artichoke Bruschetta
By Emily
Ingredients
- 10.5 ounces artichoke hearts, jarred in oil (300g)
- ¼ cup Parmigiano Reggiano, freshly grated (15g)
- ½ clove garlic
- 1 squeeze lemon juice
- 8-10 slices Ciabatta or crusty bread
- 1 tablespoon olive oil
- Salt and pepper, if needed
Instructions
- Remove the artichokes from the oil and add to a bowl with the garlic, lemon and cheese. Blitz until smooth using an immersion blender or food processor.
- Taste and add salt and pepper only if needed, then set aside.
- Slice the ciabatta, drizzle with olive oil and chargrill on a griddle pan or toast until crisp.
- Spread the artichoke pesto over the warm toasted bread and serve.
Notes
- Make ahead: prepare the artichoke topping up to 4–5 days in advance and refrigerate.
- Serve as a dip: offer the mixture in a bowl with bread or crackers for guests to serve themselves.
- Pasta or salad: mix the artichoke pesto into hot pasta or cold salads for a quick sauce.
- Storage: keep refrigerated in an airtight container for up to 5 days.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless otherwise stated.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 16g |
Protein: 4g
Nutrition information is automatically calculated and should be used as an approximation.
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