On Tap Oil & Vinegar Recipe Detail

Marinated Artichoke Hearts on Toast

with Tuscan Herb & Extra Virgin Olive Oils

Ingredients:

• 2 cups unseasoned artichoke hearts - fresh (cooked) or canned in water
• 1/2 cup Tuscan Herb Olive Oil
• 1 tsp Kosher salt
• 1/2 tsp fresh oregano
• 1/2 tsp red chile pepper flakes, crushed
• 2 Tbsp lemon juice, freshly squeezed


• 1 Tbsp ricotta cheese or cream cheese
• Bread for toast
• Cherry Tomatoes, diced
• Arugula
• Extra Virgin Olive Oil

Directions:

Rinse artichoke hearts under cold water and pat dry with paper towels.
In a non-reactive saucepan over low heat, combine artichoke hearts, olive oil, salt, oregano, and crushed chili flakes. Cover and cook 10 minutes, stirring occasionally.

Remove from heat and let cool to room temperature. Stir in lemon juice.
Let cool 30 minutes. (They’ll taste even better if you wait overnight.)
Transfer extra to air-tight glass container and refrigerate. (Up to 2 months.)

Toast bread to liking. Spread ricotta or cream cheese onto toast. Cut artichoke hearts into smaller pieces and place onto toast. Add cut cherry tomatoes. Top with arugula and drizzle with your favourite Extra Virgin Olive Oil.