 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
These are best with a generous smear of ricotta. Ingredients:
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 |
Directions:
1. Heat 3 tbsp. oil in a large frying pan over medium heat. Cook artichoke slices, stirring occasionally, until softened and browned, about 4 minutes. Sprinkle with salt.
2. Put toasts on a plate and spread each with ricotta, dividing it evenly. Sprinkle with pepper and zest. Spoon some artichokes onto each slice and top with a bit of basil.
3. *To trim artichokes, snap off thick green outer leaves (about half of them; be ruthless) down to the yellowish core. Halve artichoke crosswise; discard thorny tips. Trim stem to about 1/2 in. and use a vegetable peeler to remove tough outer skin from remaining stem. Halve artichoke lengthwise; use a spoon or the point of a knife to scoop out fuzzy, red-tipped choke. As you work, put trimmed artichokes in cold water mixed with a little lemon juice to prevent oxidation. Set aside until you're ready to cook.
4. Note: Nutritional analysis is per serving.
|
|