v.curiosity | Issue 1

eatsummer 2015Artichoke Bruschetta1 can artichoke heartsin water3 tbsp capers in brine2 cloves garlic, minced1/2 tsp sea salt1/4 c extra virgin oliveoil2 tbsp white winevinegar1 baguetteolive oil, for brushingIn a medium bowl, combine garlic, salt, olive oil, and vinegar. Whisk with fork until combined,add capers. Drain artichoke hearts, and chop roughly into smaller pieces. Add artichoke heartsto bowl and toss lightly to combine.Slice baguette, brush with olive oil and toast in 425 oven for 5-7 minutes or until golden brown.Serve bruschetta long toasted baguette slices.