8 thin slices sourdough bread halved
olive oil
garlic cloves
Parmesan cheese for topping
TOPPING:
1 tablespoon olive oil
6 cloves garlic minced
1 lb raw shrimp peeled and diced
1 can artichoke hearts drained and diced
1 medium lemon zested and juiced
2 ripe tomatoes diced small
4 tablespoons heavy cream
2 tablespoons fresh basil minced
1 tablespoon Italian parsley minced
salt and pepper to taste
Heat oil in a large skillet. Add garlic and saute a few seconds. Add shrimp and cook until beginning to turn pink. Add artichokes and tomatoes and cook 2 minutes. Add the cream and cook 4-5 minutes, boiling hard to reduce the cream a little. Add herbs and seasonings and remove from heat.
Top bruschetta with artichoke topping and lots of Parmesan cheese. Serve