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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheesy Artichoke Toasts Recipe

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This recipe for Cheesy Artichoke Toasts is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 thick slices sourdough bread
1 (9-oz) pkg frozen artichoke hearts, thawed and roughly chopped
1 clove garlic, finely grated
2 oz Parmesan, grated (about ¾ cup)
1 oz Gruyére, coarsely grated (about ½ cup)
2 Tbsp sour cream
1 tsp finely grated lemon zest plus 1 Tbsp lemon juice
kosher salt and pepper
2 Tbsp panko
¼ cup flat-leaf parsley, chopped
1 (5-oz) pkg baby arugula
2 Tbsp olive oil
Directions:
Directions:
1) Heat broiler. Broil bread slices until crisp, 1-2 minutes per side. Transfer to a baking sheet and reduce oven temp to 425º F.

2) In a medium bowl, combine artichokes, garlic, Parmesan, Gruyére, sour cream, lemon zest, and ¼ tsp each salt and pepper. Spoon on toasts and sprinkle with panko.

3) Bake until golden brown and cheese is melted, 8-10 minutes. Sprinkle with chopped parsley, if desired.

4) Meanwhile in a bowl, toss arugula with oil, lemon juice, and pinch each salt and pepper. Serve with toasts.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Using frozen artichoke hearts has less sodium than canned.

 

 

 

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