Serves: 6
Total Calories: 74
Heat half of the oil in a large skillet over medium-high heat. Add the onion and sauté until just tender. Add the garlic and sauté for another 30 seconds. Add the artichoke hearts, season with salt and pepper, and sauté until the artichoke hearts brown lightly, about 5 minutes.
Add the bruschetta, vinegar, and remaining olive oil heat to simmering. Stir in the parsley, and serve warm with slices of crusty bread and a hard grating cheese, such as Asiago, if desired.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Artichokes In Bruschetta Vinaigrette recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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