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This lemony artichoke bruschetta is one of my most-requested recipes! And it’s ridiculously easy. You just mix the filling, spread it on homemade crostini, and bake until the topping is melty and bubbly. I love making this for a chill happy hour at home, paired with a nice Sauvignon Blanc!

A wood board of lemony artichoke bruschetta next to glasses of white wine, a floral linen, and a brown bowl of artichoke hearts with a brown backdrop.

A few months ago, I catered a party for a friend with over 100 guests and a Spanish tapas-inspired menu! I made albondigas, patatas bravas bites, prosciutto melon skewers, marinated olives, and of course, this bruschetta. And when I tell you that dozens of people requested this recipe, I really mean it. It was 100% the hit of the party.

I haven’t cooked for that many people since I was in culinary school, and it reminded me why I didn’t become a caterer lol. But it was so much fun! And I got to make some of my favorite recipes inspired by the many tapas bars I visited when I was in Spain.

Even though this recipe screams spring and summer, you can make it any time of the year, especially since it’s made with canned artichoke hearts! I especially love these with other light bites like my tortellini Caprese skewers.

Also, just a heads up that if you don’t like mayo, you probably won’t like this recipe lol. But of course, you can always make my no mayo spinach artichoke dip and just spread it on crostini instead!

Canned artichoke hearts

White and brown bowls of bread, lemon zest, mayo, parmesan, artichoke hearts, salt, garlic, and lemons on a beige counter.

I’ve tried this recipe with artichokes in water and artichokes in oil. But I thought the artichokes in oil were too greasy, even though I drained them first. So I would 100% use canned artichoke hearts in water and let them dry off a bit first!

You can also use frozen artichoke bottoms if they’re in season. Just make sure to defrost them first and pat off any extra water.

Blend, spread, & bake

A food processor of artichoke hearts, mayo, parmesan, lemon zest, salt, and pepper on a tan table.
Add the artichoke hearts, Parmesan, mayo, lemon zest and juice, garlic, salt, & pepper to a food processor.
A food processor of white spread on a white and beige counter.
Blend the mixture until it’s well-combined. Make sure to leave some bigger chunks of artichoke hearts for texture!
Rows of crostini on a wood platter.
Spread the artichoke filling on crostini. Then, bake the bruschetta at 350°F (177°C) for 5-7 minutes.

The spread will be fairly thin, this is totally normal. But if you want a thicker spread, you can double the amount of artichoke hearts!

Make the filling by hand

If you don’t have a food processor, you can totally make this recipe without one. The food processor just saves a little bit of time! Start by finely chopping the artichoke hearts and then mix them in with the rest of the ingredients.

A wood platter of artichoke bruschetta with parmesan and lemon zest on a brown stone counter next to glasses of white wine, a floral linen, sliced lemons, and a brown bowl of artichokes.

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Easy Lemony Artichoke Bruschetta

Yield: 32 crostini
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Every time I make this lemony artichoke bruschetta, people ask for the recipe! It has just a few ingredients and comes together in minutes, so it's quick, easy, and crowd-pleasing. Serve it with other light apps and Sauvignon Blanc for a chill happy hour at home!
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Ingredients

  • 14 ounces canned artichoke hearts in water, drained well (400 grams)
  • 1 cup freshly-grated Parmesan cheese (100 grams)
  • 1 cup good-quality mayonnaise (200 grams)
  • 2 teaspoons lemon zest about 1 big lemon
  • 1 Tablespoon freshly-squeezed lemon juice (15 milliliters)
  • 2 cloves of garlic, grated (2 teaspoons)
  • Kosher salt and freshly-ground black pepper, to taste
  • 32 homemade crostini or store-bought

Equipment

  • Food processor optional

Instructions 

  • Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
  • Then, add the drained artichoke hearts, Parmesan, mayonnaise, lemon zest, lemon juice, grated garlic, salt, and pepper to a food processor. Blend until the mixture is well-combined, but there are still some larger chunks of artichoke hearts. Taste and add more seasoning, if needed.
  • Use a rubber spatula to spread about 1-1 1/2 Tablespoons of filling on each crostini. Place the crostini in a single layer on the prepared sheet pan.
  • Bake the bruschetta for 5-7 minutes, until the filling is hot. Then, turn the broiler to HIGH and broil for 1-2 minutes until the cheese is bubbly and browned in some spots. Garnish with more lemon zest, Parmesan, and/or black pepper, if desired and enjoy immediately.

Notes

The filling will be fairly thin, this is totally normal. If you prefer a thicker filling, double the amount of artichoke hearts.
I don’t recommend using artichokes in oil. They’re a little too greasy for this recipe.
You can also use frozen artichoke bottoms if they’re in season. Just make sure to defrost them first and pat off any extra water.
To make this filling by hand, finely chop the artichoke hearts. Then, stir it with the remaining filling ingredients until smooth.
You can prepare the filling and crostini up to 4 days in advance, but don’t assemble and bake until you’re ready to serve the bruschetta!
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1crostini, Calories: 145kcal, Carbohydrates: 16g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 340mg, Potassium: 46mg, Fiber: 1g, Sugar: 2g, Iron: 1mg
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