Bruschetta Stuffed Artichoke
Try this twist on classic bruschetta with our Bruschetta Stuffed Artichokes! Perfectly grilled artichokes take center stage, bringing a unique and flavorful twist to this beloved appetizer. Paired with juicy diced tomatoes, tangy capers, and crispy grilled bread cubes, each bite offers a burst of fresh flavors and textures.
Ingredients
For the bruschetta:
- 2 large fresh artichokes
- 1 lemon, halved
- 2 TBSP olive oil
- 4 slices bread, grilled and diced
- 4 Roma tomatoes, seeded and diced
- 4 TBSP capers drained
- 1 TBSP balsamic vinegar
- Romano cheese to taste
- Salt and pepper to taste
Instructions
To prepare the artichokes:
- Start by trimming the tip of the artichoke stem with a knife. Next, using a peeler, peel the dark green skin from the stem. Then, using a serrated knife, trim about an inch off the top of the artichoke. Finally, use kitchen shears to trim the pointy ends off of the leaves on the sides of the artichoke.
- As you work, rub the cuts made to the artichokes with half of the lemon to keep them from browning.
To steam the artichokes:
- Fill a large pot, fitted with a steamer basket and lid with about an inch of water. Squeeze the remaining lemon juice into the water and bring to a boil.
- Place the prepared artichokes in the basket and cover with a lid. Allow the artichokes to steam for 25-35 minutes, or until the leaves pull off easily, and the stem is fork tender.
- Allow to cool, and carefully cut the artichoke in half. Using a small spoon, remove the choke from the center of each half.
- To grill the artichokes and bread:
- Preheat the grill to 400°F (200℃).
- Brush the cut side of each half artichoke with olive oil, and season with salt and pepper to taste.
- Place the cut sides down on the grill, and cook for 1-2 minutes. Then rotate the artichokes 45 degrees and allow to cook another 1-2 minutes. Since the artichokes are cooked thru, this step is to give the artichokes some grill flavor and a bit of char.
- Remove the artichokes from the grill and cut each half in half, making quarters.
- Grill each side of bread for about 10 seconds. Watch the bread closely. You want it to have some grill marks, but not burn.
- Remove the bread from the grill and dice into small cubes.
To assemble the bruschetta:
- Place grilled artichoke quarters cut sides face up on a plate or platter. Evenly sprinkle the diced roma tomato, capers, and bread cubes on top of the artichoke quarters. Next, drizzle balsamic vinegar over each artichoke quarter and finish with fresh grated Romano cheese.
Video
Notes
You can omit grilling the artichokes after steaming if desired.
Nutrition
Calories: 97kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gSodium: 209mgPotassium: 234mgFiber: 3gSugar: 3gVitamin A: 271IUVitamin C: 15mgCalcium: 40mgIron: 1mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!