Tomato-Artichoke Bruschetta
This mixture could also be used for a pasta sauce.. 
Serves 4
Prep time: 7 mins
Cook time: 2 mins
You will need:
2 ripe tomatoes
1 clove garlic
1 cup frozen artichoke hearts, thawed & drained
1/2 cup chopped fresh parsley
1/4 cup chopped toasted walnuts
1/2 lemon, juiced & zested
1/4 cup plus 1 teaspoon extra-virgin olive oil
1/4 cup freshly grated parmesan
salt & pepper to taste
4 thick slices of ciabatta bread
Preheat the broiler. Coarsely chop the tomatoes & garlic. Place in food processor along with the artichokes, parsley, walnuts, lemon juice & zest, 1/4 cup of the olive oil, Parmesan, salt, and pepper. Pulse until combined but still chunky.
Place the slices of bread on a cookie sheet and broil until golden on both sides. Lightly brush the slices with the remaining 1 teaspoon of olive oil. Spread the tomato-artichoke mixture on top and serve.
Nutrition facts/serving:
(1 slice): 340 calories, 23 g fat (58% of calories), 3 g saturated fat, 28 g carbs, 9 g protein, 4g fiber, 91 mg calcium, 2 mg iron, 336 mg sodium.
