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ARTICHOKE: Marinated Artichoke Hearts on Toast


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


  • 2 cups unseasoned artichoke hearts - fresh (cooked) or canned in water
  • 1/3 cup Tuscan Herb Olive Oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh oregano
  • 1/2 teaspoon red chili pepper flakes, crushed
  • 2 tablespoons freshly-squeezed lemon juice
  • toast
  • ricotta cheese or cream cheese (your choice)
  • cherry tomatoes, halved or quartered
  • arugula
  • have on hand Tuscan Herb Olive Oil



  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 Tuscan Herb Premium Olive Oil.