Bruschetta with Artichoke, Shrimp, Lemon & Basil


8 thin slices sourdough bread halved

olive oil

garlic cloves

Parmesan cheese for 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