Artichoke and Red Pepper Bruschetta

Ingredients

• 14 oz artichoke hearts drained finely chopped canned
• 36  diagonally cut sourdough baguette thick () ( 1 slender 8-oz. loaf)
• 1 clove garlic minced pressed peeled
• 2 teaspoons juice of lemon 
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese grated
• 0.3 cup parsley minced
• 0.3 cup pimiento-stuffed olives green spanish-style finely chopped
• 0.5 lb bell pepper red stemmed rinsed seeded finely chopped
• 6 oz onion red peeled finely chopped
• 36 servings salt and pepper 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes.
2. Add artichokes, parsley, olives, and lemon juice, mixing well.
3. Remove from heat. Season to taste with salt and pepper. If making up to 1 day ahead, cover and chill.
4. Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on 1 side, about 1 minute.
5. Remove from oven and turn slices over.
6. Spoon artichoke mixture equally on untoasted side of baguette slices; spread level.
7. Sprinkle with cheese.
8. Broil 4 to 6 inches from heat until cheese begins to melt and topping is hot, about 1 minute.