This artichoke bruschetta topping is reminiscent of the classic spinach and artichoke dip you can find at your favorite restaurant only this time its paired with a juicy tender filet instead of bread. Simple to make and yet complex with rich flavors that perfectly compliment each other and the meat. With summer approaching our artichoke bruschetta is the go to topping for your steak of choice.
- 2 cans artichoke hearts, drained
- 2 tsp chopped garlic
- 4 TBSP Extra Virgin Olive Oil
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1/2 tsp salt and pepper each
- 1/2 tsp lemon zest
- 1/2 cup grated parmesan
- In a medium skillet, saute the artichokes, basil, parsley and garlic in the olive oil for 5 minutes. Add in the salt, pepper and red pepper flakes. Transfer to a food processor and roughly blend until desired consistency. Stir in the grated Parmesan and spoon onto your steak of choice.