Bruschetta with Artichokes

• 12 1/2-inch-thick slices good-quality Italian bread
• 1 large clove garlic, cut in half
• 2 11.5-oz. jars water-packed artichoke hearts, well drained
• 2 Tbs. olive oil, plus more for drizzling
• 2 Tbs. olive tapenade
• 1 tsp. light brown sugar

1. To make Bruschetta Toasts: Preheat broiler, and place oven rack about 6 inches from heat.
2. Place bread on baking sheet, and broil 2 to 4 minutes, or until crisp and golden.
3. Turn toast over, and repeat.
4. When cool enough to handle, rub one side of each toast with cut garlic clove.
5. To make Topping: Squeeze artichokes to extract any liquid.
6. Blot dry on paper towels.
7. Place artichokes, olive oil, tapenade, and brown sugar in food processor; chop finely.
8. Spread 1 heaping Tbs.
9. on each bruschetta toast; drizzle with olive oil, and serve.

italian bread, clove garlic, water, olive oil, olive tapenade, light brown sugar

Taken from www.vegetariantimes.com/recipe/bruschetta-with-artichokes/ (may not work)