| | INGREDIENTS |
| 4 | Artichokes , steamed and cooled, outer leaves removed and choke removed from heart |
| 1 - 2 teaspoons | Lemon juice |
| 2 tablespoons | Olive oil |
| | Table salt and ground black pepper |
| 8 slices | Italian bread or French bread, sliced 1/2-inch thick |
| 1 | Large clove garlic , peeled |
1. Mash the artichoke hearts and stems with a fork. Stir in lemon juice, olive oil, and salt and pepper to taste. (Can be covered and kept at room temperature up to 3 hours.)
2. Grill or broil bread on both sides. Rub one side with a peeled garlic clove. Spread the artichoke mixture on the toast. Serve immediately.