Artichoke Bruschetta

• 6 (1/3-inch-thick) slices from a round country loaf
• 6 tablespoons extra-virgin olive oil
• 2 (6 1/2-ounce) jars marinated artichoke hearts, drained
• 1 (2-ounce) piece prosciutto or ham
• 1 small red onion, chopped
• 1 (10-ounce) package frozen peas, thawed
• 2 scallions (greens only), coarsely chopped
• 3 tablespoons chopped fresh mint
• 1/4 cup parmesan shavings

1. Preheat broiler.
2. Arrange bread in 1 layer on a baking sheet, then brush tops with 2 tablespoons oil and season with salt and pepper.
3. Broil until golden brown and transfer to a rack.
4. Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks.
5. Cook artichokes and prosciutto in 3 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until artichokes are golden, about 4 minutes.
6. Add onion and cook, stirring, until softened.
7. Add peas and cook, stirring, until tender, about 2 minutes.
8. Stir in scallions, mint, and salt and pepper to taste.
9. Spoon mixture over toasts.
10. Drizzle with remaining tablespoon oil and top with parmesan.

country loaf, extravirgin olive oil, ham, red onion, frozen peas, scallions, fresh mint, parmesan shavings

Taken from www.epicurious.com/recipes/food/views/artichoke-bruschetta-103360 (may not work)