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ARTICHOKE: Marinated Artichoke Hearts on Toast



Breakfast, Lunch, or Dinner...
Any time is a good time for this recipe!




  1. Rinse the artichoke hearts under cold water, and pat dry with paper towels.
  2. Over low heat, combine artichoke hearts, olive oil, salt, oregano, and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
  3. Stir in lemon juice. Let cool for 30 minutes. (They'll taste even better if you wait overnight.)
  4. Transfer extra to air-tight container and refrigerate. Keep in an air-tight container up to 2 months.


  1. Spread on toast 1 tablespoon of ricotta cheese or cream cheese (your choice).
  2. Add artichoke hearts (that have been cut into smaller pieces).
  3. Add cut cherry tomatoes.
  4. Top with arugula and drizzle some Pical Extra Virgin Olive Oil.