Artichoke Bruschetta

Ingredients

1 loaf Country Bread  (with thick crust, about 10 by 5 inches, ends discarded, sliced crosswise into 3/4-inch-thick pieces)

½ Garlic Clove  (peeled)

¼ cup Extra-Virgin Olive Oil

1 (14-ounce) can Artichoke Hearts  (rinsed and patted dry)

2 teaspoons Lemon Juice

1 Garlic Clove  (minced)

2 tablespoons Extra Virgin Olive Oil  (plus extra for serving)

2 tablespoons Fresh Basil Leaves  (finely shredded)

¼ teaspoon Table Salt

¼ teaspoon Pepper

2 ounces Parmesan Cheese  (1 ounce finely grated, about 1/2 cup, 1 ounce shaved into strips with vegetable peeler) 

Broil the bread and watch carefully 2-1 minutes.  Spread the artichoke stuff over the bread and top with shard of parm.