Artichoke Bruschetta – a delicious recipe with sweet red peppers, capers, parsley, red wine vinegar, lemon juice, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Rinse artichoke hearts with and drain excess liquid.
2
Place all the ingredients in a food processor except for half the olive oil.
3
Pulse the ingrediets slowly a few seconds at a time. You don't want to go full force with the processor because you will end up with a paste and it's not what you want. Remember this is a bruschetta and it needs to have texture. What you're looking for is very small pieces that can be picked up with a cracker.
4
Add the rest of the olive oil according to taste. You don't want it to be oily but you do want the oil to bind all the flavors together and release its rich aroma.
5
Taste before serving as you would do with all your food and adjust if necessary.
6
Serve with a variety of crackers or toasted breads and enjoy!
939
kcal
Calories
100
g
Fat
11
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 400 g marinated artichoke hearts, 55 g roasted sweet red peppers, 1 tablespoon capers, 1/2 cup parsley, and more.
Yes, Artichoke Bruschetta falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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