Ingredients
2 14 ounce cans artichoke hearts, halved use combo of with leaves and straight hearts
1/2 cup chopped parsley
8 cloves garlic, chopped
1/4 cup EVOO
2/3 cup dry white wine
8 slices ciabatta, toasted
1/2 cup grated parmesan
Preparation
In skillet, cook artichokes, parsley and garlic in EVOO over medium heat, 5 minutes. Add wine and simmer until liquid evaporates. Spoon onto toasts, top with cheese, broil.
