This artichoke bruschetta recipe is fresh, savory, and easy to make using canned artichoke hearts, olive oil, garlic, and lemon juice. Instead of traditional crusty bread, this version is served on crispy Parmesan crisps, making it a delicious low-carb and gluten-free appetizer that still delivers classic Italian flavor. A light drizzle of balsamic vinegar at the end adds just the right finishing touch.
Ingredients
Method
- Drain the artichoke hearts well and gently blot them dry. Rough-chop into small, even pieces so the mixture stays cohesive when spooned onto crisps.
- In a medium bowl, combine the chopped artichokes, tomatoes, garlic, olive oil, lemon juice, salt, and pepper. Mix gently until everything is evenly coated.
- Let the mixture rest for about 10 minutes so the flavors meld. Spoon onto Parmesan crisps just before serving and finish with a very light drizzle of balsamic vinegar, if desired.
- Parmesan Crisps (Low-Carb Base):
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Spoon about 1 tablespoon of Parmesan per crisp onto the sheet and flatten slightly. Bake for 5–7 minutes, until melted and golden. Let cool for 2 minutes — they will crisp up as they cool.
Tips & Variations
- Finely chopped artichokes stay on the crisps better than large pieces
- If the mixture seems watery, drain again before serving
- Add ricotta or goat cheese for a creamy artichoke bruschetta variation
- Stir in sautéed spinach for a spinach artichoke bruschetta twist
- This topping also works well over grilled chicken or roasted vegetables
Yes. A jarred artichoke bruschetta spread can be used as a shortcut, but it’s often higher in oil and sodium. If using a jarred version, taste first and reduce the added olive oil, garlic, and salt in the recipe so it doesn’t become overpowering.
The bruschetta mixture itself is naturally gluten-free. Traditional bruschetta is served on bread, but serving it on Parmesan crisps, cucumber slices, or gluten-free toast keeps it gluten-free.
Yes. You can prepare the artichoke bruschetta mixture up to 24 hours in advance and store it covered in the refrigerator. Stir before serving and add any balsamic drizzle just before plating.
