Artichoke Brushetta

|A delicious starter for a meal with guests.|artichoke basil|3 tablespoon vegetable oil2 artichokes trimmed and sliced thinly190 g ricotta5 slices ciabatta bread toasted and cut in half diagonally2 teaspoon lemon zest6 basil leaves thinly slicedsalt and pepper to taste|To trim artichokes snap off thick green outer leaves (about half of them; be ruthless) down to the yellowish core. Halve artichoke crosswise; discard thorny tips. Trim stem to about 1/2 in. and use a vegetable peeler to remove tough outer skin from remaining stem. Halve artichoke lengthwise; use a spoon or the point of a knife to scoop out fuzzy red-tipped choke. As you work put trimmed artichokes in cold water mixed with a little lemon juice to prevent oxidation. Set aside until you're ready to cook.Heat 3 tbsp oil in a large frying pan over medium heat. Cook artichoke slices stirring occasionally until softened and browned about 4 minutes. Sprinkle with salt.Put toasts on a plate and spread each with ricotta dividing it evenly. Sprinkle with pepper and zest. Spoon some artichokes onto each slice and top with a bit of basil.|15.00 minutes|6|My Recipes