Artichoke Croustades

So fancy looking!

I had some left over artichokes and thought I would use them up in a fancy hors d’oeuvre. Basically because that’s how I roll.

This recipe came from a cookbook I picked up from Arizona, Sonoita Seasons Recipes from Karen’s Wine Country Cafe.

I love that this recipe uses plain bread (the cheap 99 cent loaf works perfectly) for the crust. Plus, it was so easy to make! Perfect for a potluck or light snacks before dinner.


Artichoke Croustades

Serves 15-20


  • 1 loaf white bread, each slice rolled thin
  • 2 cups marinated artichoke hearts, finely chopped
  • 3 tablespoons chives, chopped
  • 1/2 cup shredded Parmesan cheese
  • salt and pepper
  • 2 tablespoons liquid from artichokes


  • With a  cookie cutter, cut a round from each slice of bread and place in a muffin tin, lightly pressing down into cavities
  • bake at 350°F until cups are lightly browned.
  • In bowl, mix the rest of the ingredients and fill toasted bread cups.
  • Broil until artichoke mixture is lightly browned.
  • Serve hot
  • Enjoy!

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