Artichoke Bruschetta

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3 tablespoons vegetable oil

2 large trimmed* artichokes (1 1/2 lbs.), sliced thinly

1/2 teaspoon kosher salt

5 slices toasted ciabatta bread, cut in half diagonally

3/4 cup ricotta

1/2 teaspoon black pepper

2 teaspoons finely grated lemon zest

6 basil leaves, thinly sliced

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