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!
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!