Bruschetta with Artichoke Hearts and Parmesan

FOR THE TOASTED BREAD: Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined rimmed baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with garlic and brush with olive oil. Season with salt to taste.

FOR THE TOPPING: Pulse artichoke hearts, lemon juice, garlic, olive oil, basil, salt, and pepper in food processor until coarse puree forms, about six 1-second pulses, scraping down bowl with rubber spatula once during processing. Add grated Parmesan and pulse to combine, about two 1-second pulses. Divide artichoke mixture among toasts and spread to edges. Top with shaved Parmesan. Sprinkle with black pepper to taste, drizzle with olive oil, and serve.