Marinated Artichoke Hearts on Toast
by Olive the Best | Feb 10, 2023 |
Artichoke hearts used to be a delicacy and today we have the luxury of the flavour. They are a delicious and healthy snack to fuel up anytime & anywhere. Take this artichoke mix to work for a quick lunch or enjoy at leisure at home.
Prep Time5 minsCook Time30 minsTotal Time35 mins
unseasoned artichoke hearts - fresh (cooked) or canned in water
Kosher salt
fresh oregano
red chilli pepper flakes crushed
freshly-squeezed lemon juice
For Toast:
1 tbsp ricotta cheese (try making your own using VanIsle Sea Salt's NIGARI) or cream cheese (your choice)
cherry tomatoes
1 handful of arugula
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 chilli flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally.
3Remove from heat and let cool to room temperature. Stir in lemon juice.
4Let cool for 30 minutes. They’ll taste even better if you wait overnight.
5Transfer extra to air-tight glass container and refrigerate. Keep in an air-tight container up to 2 months.
For Toast:
6Spread 1 tablespoon of ricotta cheese or cream cheese onto toast
9Top with arugula and drizzle some fresh "Olive the Best" Ultra Premium Extra Virgin Picual Olive Oil
Ingredients
unseasoned artichoke hearts - fresh (cooked) or canned in water
Kosher salt
fresh oregano
red chilli pepper flakes crushed
freshly-squeezed lemon juice
For Toast:
1 tbsp ricotta cheese (try making your own using VanIsle Sea Salt's NIGARI) or cream cheese (your choice)
cherry tomatoes
1 handful of arugula
Directions
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 chilli flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally.
3Remove from heat and let cool to room temperature. Stir in lemon juice.
4Let cool for 30 minutes. They’ll taste even better if you wait overnight.
5Transfer extra to air-tight glass container and refrigerate. Keep in an air-tight container up to 2 months.
For Toast:
6Spread 1 tablespoon of ricotta cheese or cream cheese onto toast
9Top with arugula and drizzle some fresh "Olive the Best" Ultra Premium Extra Virgin Picual Olive Oil
Marinated Artichoke Hearts on Toast
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