Bruschetta Stuffed Artichokes

Artichokes are one of those vegetables I’ve typically bought marinated in a jar ready to eat. When I decided to try making them fresh, I learned three things. The preparation time is long; you need to be careful of the tiny leaves with exceptionally sharp barbs in the center guarding the heart of the artichoke, and the taste is amazing! The flavor is so much richer and intense from those in a jar. Then paired with the rich flavors of the minced garlic, acidic tomatoes, briny capers and creamy Parmesan in the bruschetta filling, it was so worth the time it took making them!

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