Creamy Artichoke Bruschetta Recipe

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20 servings SERVINGS


  • 1 jar (6 oz.) marinated artichoke hearts, drained and chopped
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped sun-dried tomatoes packed in oil, drained
  • 1 tablespoon grated Parmesan cheese
  • 1 loaf Italian OR French bread (about 15 inches long), cut into 1/2-inch slices, toasted


  • In a small bowl, combine all ingredients except bread.
  • Evenly spread artichoke mixture on toasted bread.
  • Broil for 1 minute, or until golden.
  • Serve immediately.  This recipe originally aired in the August 2006 issue of Heart of the Home.
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