Roasted Artichoke Bruschetta
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Cooking tools:
- Immersion blender
- Roasting pan
- Oven
- Paring knife
- Chef's knife
- Cutting board
- Aluminum foil
- Fork
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 16 artichokes (small immature tightly closed)
- .75 cup extra-virgin olive oil
- 2 lemons juice and zest
- 8 ounces large cloves garlic roughly chopped
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper
- ½ cup fresh basil leaves (tightly packed)
- toasted baguette slices
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