My friend, Heather, hosted a New Year’s Eve cocktail party in which she asked me to bring a hors d’oeuvre. I wanted to make something easy, filling, healthy, and just plain good so I decided to make brochette. Not wanting the conventional tomato based Bruschetta, I changed it up a bit by making it artichoke based instead. Plus, how can you ever go wrong with artichoke hearts? So yummy!
Now before I give you the recipe, I want to add that how you prepare the bread can make a big difference. I prepared mine by finding some good, fresh Italian bread that I had sliced by the bread man (save yourself the trouble!). I then brushed the slices with extra virgin olive oil and lightly toasted the slices in the oven. Toasting the slices adds a really nice crunch to compliment the softness of the brochette mixture, and the olive oil adds such a nice buttery flavor.
Okay, here is the recipe for about 15 pieces:
- 9 oz box of frozen artichoke hearts
- 3 tbsp white vinegar
- 3 tbsp extra virgin olive oil
- 1 clove garlic, finely minced
- 2 tbsp finely chopped shallot
- ¼ cup chopped parsley
- 3 plum tomatoes
- Salt & pepper, to taste
- Thaw the frozen artichoke hearts per the instructions on the box. After thawing, cool the pieces to room temperature by spreading them out on a plate and placing them in the refrigerator. They should reach room temperature in about 20-30 minutes.
- In a large bowl, add the vinegar and slowly poor in the olive oil while mixing it.
- Mix in the garlic, shallot, and parsley to the dressing.
- Slice the plum tomatoes lengthwise and remove the pulp (I choose plum tomatoes for this recipe since they are the most meaty of tomatoes; however, they do still have some pulp that will just water down your brochette). Dice the tomatoes and add them to the bowl.
- Take the artichoke hearts and roughly chop them by running a sharp knife through the artichokes. Add them to the bowl.
- Add salt and pepper liberally, to taste, and mix everything together.
- Serve the brochette mixture on slices of toasted bread (as I described above).