Goat Cheese, Artichoke, and Olive Bruschetta Recipe – Sunset Magazine

Ingredients

• 1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts
• 1 shallot, finely chopped
• 1/4 cup extra-virgin olive oil, divided
• About 1/4 tsp. kosher salt
• 1 small garlic clove, minced, plus 1 whole clove
• 1 tablespoon Meyer or regular lemon juice
• About 1/4 tsp. pepper
• 1 tablespoon chopped flat-leaf parsley, plus small leaves
• 1/3 cup picholine or Niçoise olives, pitted and coarsely chopped
• 12 baguette slices (from 3/4 baguette), cut on a diagonal about 1/2 in. thick and 4 to 5 in. long
• 1/2 cup fresh goat cheese