Marinated Artichoke Hearts on Toast
by Olive the Best | Mar 31, 2022 |
Lunch or a snack -- this is a healthy and delicious alternative.
Artichoke hearts are so underrated.
They are loaded With Nutrients. ...
May Lower 'Bad' LDL Cholesterol and Increase 'Good' HDL Cholesterol. ...
May Help Regulate Blood Pressure. ...
May Improve Liver Health. ...
May Improve Digestive Health. ...
May Ease Symptoms of Irritable Bowel Syndrome. ...
May Help Lower Blood Sugar.
--- but nevertheless, are delicious.
Combine with our Tuscan Herb olive oil, oregano, chili flakes and top it on your favourite bread with cream cheese or ricotta and some tomato --- totally delightful.
****** Allow time for artichoke mixture to cool - not included in total time.
Prep Time5 minsCook Time10 minsTotal Time15 mins
Artichokes
2 cups unseasoned artichoke hearts
⅓ cup "Olive the Best" Tuscan Herb Olive Oil
1 tsp sea salt
½ tsp fresh oregano
½ tsp red chile pepper flakes, crushed
2 tbsp freshly-squeezed lemon juice
Toast
bread of choice
1 tbsp ricotta cheese or cream cheese
cherry tomatoes, cut in half
arugula
Ultra Premium Extra Virgin Olive Oil
Making the Artichokes
1Rinse the artichoke hearts under cold water and pat dry with paper towels.
2Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chili flakes in a non-reactive saucepan.
3Cover and cook 10 minutes, stirring occasionally.
4Remove from heat and let cool to room temperature.
5Stir in lemon juice.
Let cool for 30 minutes. **They’ll taste even better if you wait overnight.
6Transfer extra to airtight glass container and refrigerate. Keep in an airtight container up to 2 months.
Preparing Toast
7Spread ricotta or cream cheese on to toast
8Cut artichoke hearts into smaller pieces and add them on the toast
10Top with arugla and drizzle with some fresh Picual Ultra Premium Extra Virgin Olive Oil.
Ingredients
Artichokes
2 cups unseasoned artichoke hearts
⅓ cup "Olive the Best" Tuscan Herb Olive Oil
1 tsp sea salt
½ tsp fresh oregano
½ tsp red chile pepper flakes, crushed
2 tbsp freshly-squeezed lemon juice
Toast
bread of choice
1 tbsp ricotta cheese or cream cheese
cherry tomatoes, cut in half
arugula
Ultra Premium Extra Virgin Olive Oil
Directions
Making the Artichokes
1Rinse the artichoke hearts under cold water and pat dry with paper towels.
2Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chili flakes in a non-reactive saucepan.
3Cover and cook 10 minutes, stirring occasionally.
4Remove from heat and let cool to room temperature.
5Stir in lemon juice.
Let cool for 30 minutes. **They’ll taste even better if you wait overnight.
6Transfer extra to airtight glass container and refrigerate. Keep in an airtight container up to 2 months.
Preparing Toast
7Spread ricotta or cream cheese on to toast
8Cut artichoke hearts into smaller pieces and add them on the toast
10Top with arugla and drizzle with some fresh Picual Ultra Premium Extra Virgin Olive Oil.
Marinated Artichoke Hearts on Toast
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