Artichoke Bruschetta

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This artichoke bruschetta recipe makes a delightful appetizer, it’s easy to assemble and ready in less than 15 minutes! The crispy bread is topped with a mix of artichoke hearts, creamy ricotta, tangy lemon juice, herbs and extra virgin olive oil.

It’s fresh, full of flavor, it requires no stove, and it tastes delicious!

Top view of several servings of artichoke bruschetta garnished with parsley and lemon zest and served on a black tray.

Crostini and bruschetta are some of the best party food ideas for holiday tables and get-togethers. They are quick, economical, and bite-sized.

Guests can walk around while enjoying these goodies, and so can I because I prepared them ahead of time!

To make these artichoke bruschetta, stir all the ingredients in one bowl and toast the slices of bread until golden and crispy. Top them with the artichoke ricotta mixture, sprinkle with freshly ground black pepper, lemon zest and parsley. You’re done!

This appetizer recipe is ridiculously easy, but it’s packed with delicious fresh flavor. The crispy bread and the creamy artichoke topping with hints of garlic and lemon are hard to resist.

Plus, it feels festive, it’s ready in minutes and makes a perfect vegetarian addition to your party appetizer menu.

List of the ingredients

  • Canned artichoke hearts
  • Ricotta cheese
  • Parmesan cheese
  • Extra virgin olive oil
  • Garlic
  • Flat-leaf parsley
  • Lemon zest and juice
  • Salt & pepper
  • Artisan bread or French baguette
Top view of the ingredients to make artichoke bruschetta over a white background.

How to make artichoke bruschetta

(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page).

  • Place ricotta cheese, grated parmesan, salt, pepper, and garlic in one bowl.
  • Add extra virgin olive oil, lemon juice and zest and mix well until combined.
Top view of a glass bowl full of ricotta, artichokes, herbs and olive oil in the background.
  • Add chopped artichokes and parsley, stir again.
  • Toast the bread slices under the broil, top them with the artichoke mixture.
  • Serve with freshly ground pepper, lemon zest and chopped parsley.
Two images showing a bowl with the artichoke mixture and a close-up of artichoke bruschetta.

Recipe notes & tips

Artichoke bruschetta ingredients

Canned artichoke hearts: you can use the same amount of frozen artichokes, they’re totally fine

Ricotta cheese: not all ricotta is created equal, and quality varies a lot from brand to brand (I used Galbani brand). It’s very important to use ricotta cheese that tastes fresh and has a creamy texture, not grainy. And if you have any ricotta leftovers, have a look at this collection of delicious ricotta recipes!

Parmesan cheese: adds a rich umami flavor to the artichoke topping.

Lemon zest and juice: for a fresh tangy flavor that goes so well with both ricotta and artichokes.

Garlic: go easy with garlic, we all love its pungent hit, but it might be too strong for the delicate artichokes. And never substitute fresh garlic with garlic powder when it comes to bruschetta and crostini.

Extra virgin olive oil: don’t skimp on good quality olive oil, you need only 1 Tbsp, but its fruity flavor will shine through.

Flat-leaf parsley: (aka Italian parsley) is much more aromatic than curly parsley and makes a big difference.

Salt & pepper: I’m generous with freshly ground black pepper when I use artichokes in my recipes, but feel free to adjust the seasoning to your taste.

Artichoke bruschetta garnished with lemon zest and parsley over a black background.

Difference between bruschetta and crostini

Crostini and bruschetta are from Italy and both consist of toasted slices of bread topped with a savory topping. The main difference between them is the the type of bread used. Bruschetta is usually made with charred artisanal bread, whereas crostini (litterally little toasts) are typically served with smaller slices of bread similar to baguette.

I used a baguette for this recipe, but I ended up calling it bruschetta. Italians also use both names interchangeably, me included. lol.
But we are not here to judge, right? 😂

More recipes with canned artichoke hearts?

I love all things artichokes, and although fresh artichokes taste amazing, nothing beats the convenience of canned artichokes. Here are a couple of my favorite recipes: artichoke pizza and artichoke salad with beans!

Close-up of a slice of bread topped with artichoke mixture.

Looking for more appetizer recipes?

I’ve got you covered! Have a look at this collection of party food ideas, you’ll find a ton of terrific recipes perfect for any occasion. And if you prefer vegan recipes, this collection of 50 vegan appetizers will amaze you!

And if you love crostini, here are some of our favorites:

If you make this artichoke bruschetta, or you have a question, let me know by leaving a comment. I would love to hear from you! x

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Artichoke bruschetta.

This quick artichoke bruschetta recipe makes a delicious appetizer easy to assemble and ready in less than 15 minutes! The crispy bread slices are topped with a mix of artichoke hearts, creamy ricotta, tangy lemon, herbs and extra virgin olive oil. 
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Party food
Cuisine: Mediterranean
Keyword: Artichoke bruschetta
Servings: 25 mini bruschetta
Calories: 49kcal
Author: Katia


  • ¾ cup (170 grams) ricotta cheese
  • ¼ cup (25 grams) grated parmesan cheese
  • 1 Tbsp extra virgin olive oil
  • ½ Tbsp lemon juice
  • ½ lemon zest
  • 1 small garlic clove, grated or pressed
  • ¼ tsp fine salt, or according to taste
  • tsp freshly ground black pepper, plus more to serve
  • 1 can (14oz/400 grams) canned artichoke hearts, drained and chopped
  • 2 Tbsp flat-leaf parsley, chopped


  • 1 French baguette, cut into ½ inch slices


  • Place ricotta, parmesan cheese, extra virgin olive oil, salt, pepper, garlic, lemon juice and zest in one bowl and mix until well combined.
  • Add chopped artichokes, parsley and toss again to combine. Taste and make sure you're happy with the seasoning.
  • Using a serrated knife, slice the baguette into into slices no wider than ½-inch. Brush or spary them with some extra virgin olive oil and toast them under the broil or in the preheated oven (375°F/190°C) until they dry out and get golden aorund the edges. It takes from 5 to 7 minutes, keep an eye on them.
  • When it's time to serve, top the each slice of bread with the artichoke mixture, sprinkle with fershly ground pepper, lemon zest and chopped parsley. Enjoy.


Make ahead: I recommend topping the bread slices right before serving (or maximum 30 minutes before) to prevent them from going soggy too quick. Alternatively, you can serve bruschetta and topping separately then allow your guests to assemble them instead. You can also make the artichoke mixture ahead, and keep it refrigerated in airtight container for 1 or 2 days.
Nutrition facts:the nutrition values are  for one serving and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.


Calories: 49kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 106mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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