Artichoke and mint Bruchetta


Whoever came up with the idea of jarred marinated artichokes should be thanked .It is one of my most treasured  pantry staples. with just a few simple ingredients you can have an elegant appetizer or light lunch.

Serves 6

Gourmet Magazine

6 (1/3 -inch thick ) slices from a round country loaf

6 tbps extra virgin olive oil

2 ( 6 1/2 oz ) jars marinated artichoke hearts, drained

1 ( 2 oz ) piece proscuitto or ham ( Vegetarians may omit)

1 (10 oz package frozen peas , thawed

2 scallions , green part only , coarsely chopped

3 tbs chopped fresh mint

1/4 cup parmesan shavings

Preheat broiler . Arrange bread in 1 layer on a baking sheet , then brush tops with 2 tbs oil and season with salt and pepper. Broil until golden brown and transfer to a rack.

Cut artichokes lengthwise into 1/4 inch thick slicesand cut proscuitto (if using ) into matchsticks. Cook artichokes and proscuitto in 3 tbs oil in a 10 inch skillet over moderately high heat , stirring until artichokes are golden , about 4 minutes. Add onion and cook , stirring until softened.

Add peas and cook, stirring until tender, about 2 minutes. Stir in scallions, mint and salt and pepper to taste.

Spoon mixture over toasta. Drizzle with remaining tablespoon oil and top with parmesan.

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