Artichoke Topping for Bruschetta

1. Prepare Artichoke Bath

Combine the water, white wine, and lemon juice in a medium bowl. This mixture will serve as a bath for the artichokes, infusing them with a subtle tangy flavor.

2. Trim and Submerge Artichokes

Trim the tough outer leaves and cut off the top third of each artichoke. If needed, trim the stems and peel them lightly. Place the trimmed artichokes in the lemon mixture to prevent browning.

3. Boil the Artichokes

Transfer the artichokes along with the lemon mixture to a medium pot. Add the reserved basil stems, diced onion, garlic cloves, and the bay leaf. Bring to a boil, then reduce the heat and simmer for 10-15 minutes with the lid on, until artichokes are tender.

4. Prepare Artichokes for Sautéing

Drain the artichokes using a colander, reserving the onions and garlic while discarding the basil stems and bay leaf. Let the artichokes cool slightly, then quarter them and chop or mash the cooked garlic.

5. Caramelize the Vegetables

Heat the extra virgin olive oil in a sauté pan over medium heat. Add the artichokes, reserved onions, and mashed garlic to the pan. Sauté for 12-15 minutes until caramelized and tender.

6. Season and Serve

Season the sautéed mixture with flaky sea salt and stir in the coarsely chopped fresh basil. Serve warm or at room temperature on slices of toasted bread.