Artichoke Bruschetta

Makes 6

Ingredients

• 6 1/3" slices slices from a round country loaf
• 6 Tbsp extra-virgin olive oil
• 2 6.5 oz. jars marinated artichoke hearts, drained
• 1 2 oz. piece prosciutto or ham
• 1 smal red onion, chopped
• 1 10 oz. package frozen peas, thawed
• 2 scallions (greens only), coarsely chopped
• 3 Tbsp chopped fresh mint
• 1/4 cup parmesan shavings

Directions

1. Arrange the bread in single layer on a baking sheet and brush the tops with 2 Tbsp. of oil and season with salt and pepper. Broil until golden brown and transfer to a cooling rack.
2. Cut artichokes lengthwise into 1/4" thick slices and cut prosciutto into matchsticks. Cook the artichokes and prosciutto in 3 Tbsp. of oil in a heavy skillet over moderately high heat, stirring, until artichokes are golden, about 4 minutes. Add the onion and cook, stirring, until softened.
3. Add the peas and cook, stirring, until tender, about 2 minutes. Stir in the scallions, mint, and salt and pepper to taste. Spoon the mixture over the toasts. Drizzle with the remaining Tbsp. oil and top with parmesan.