Artichoke Toasts Recipes

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AMAZING ARTICHOKE TOASTS



Amazing Artichoke Toasts image

Make and share this Amazing Artichoke Toasts recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 25m

Yield 20 toasts

Number Of Ingredients 17

1 (12 ounce) can quartered artichokes
4 ounces lemon juice (1/2 cup)
4 ounces extra virgin olive oil (1/2 cup)
1 tablespoon fresh ground black pepper
1 tablespoon kosher salt
1/2 cup fresh parsley leaves, chopped
1 ounce whole coriander seed
1 dash hot sauce
1 loaf baguette, sliced 1/2-inch thick, brushed with a mixture of 1/4 cup olive oil, 1 tbls. minced garlic, 1/2 tsp.s (you may use more or less of this, as desired)
1 roasted red pepper, peeled, seeded, and sliced
1 ounce fresh basil leaf, very thinly sliced
2 eggs
1 tablespoon thai chili-garlic sauce (Sriracha is good)
1/2 lemon, juiced
1 tablespoon minced garlic
1 cup extra virgin olive oil
kosher salt

Steps:

  • In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight.
  • Preheat the oven broiler and place the bread slices on a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with the Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately.
  • Garlic Aioli:.
  • In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt.

ARTICHOKE TOASTS



Artichoke Toasts image

Provided by Food Network

Categories     appetizer

Time 8h35m

Yield 20 toasts

Number Of Ingredients 18

1 (12-ounce) can quartered artichokes
4 ounces lemon juice
4 ounces extra-virgin olive oil
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1/2 cup chopped fresh parsley leaves
1-ounce whole coriander seeds
Dash hot sauce
1 loaf baguette, sliced 1/2-inch thick, brushed with a mixture of olive oil, garlic, salt, black pepper, rosemary, and thyme
Garlic Aioli, recipe follows
1 roasted red pepper, peeled, seeded, and sliced
1-ounce fresh basil leaves, very thinly sliced
2 eggs*
1 tablespoon Thai chili-garlic sauce (recommended: Sriracha)
1/2 lemon, juiced
1 tablespoon minced garlic
1 cup extra-virgin olive oil
Kosher salt

Steps:

  • In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight.
  • Preheat the oven broiler and spread the bread slices onto a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately.
  • In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt.

ARTICHOKE TOASTS



Artichoke Toasts image

Easy and delicious! Most of the work can be done ahead and then just pop them into the broiler when your guests arrive.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 25m

Yield 30 toasts

Number Of Ingredients 5

1 (14 ounce) can artichoke hearts, drained and chopped
6 green onions, finely chopped
3/4 cup grated parmesan cheese
1/2 cup mayonnaise (don't use 'lite')
1 loaf sliced rye cocktail bread

Steps:

  • In a large bowl, mix artichoke hearts, onions, Parmesan and mayonnaise.
  • Cover and refrigerate at least 1 hour to blend flavors Spread about 1 tablespoon on each rye bread slice.
  • Place slices on a cookie sheet; broil until the artichoke spread bubbles and browns.
  • Serve warm.

Nutrition Facts : Calories 33.6, Fat 2, SaturatedFat 0.6, Cholesterol 3.2, Sodium 110.3, Carbohydrate 2.7, Fiber 0.8, Sugar 0.5, Protein 1.5

ARTICHOKE RYE TOASTS



Artichoke Rye Toasts image

Quick, light and cheesy, Joann Guzolik's mouthwatering artichoke bites make irresistible finger food for guests of all ages at her home in West Leechburg, Pennsylvania.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

24 slices snack rye bread
Refrigerated butter-flavored spray
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup grated Parmesan cheese
1/4 cup shredded cheddar cheese
1/8 teaspoon cayenne pepper
4 egg whites
1/4 teaspoon paprika

Steps:

  • Place the bread on ungreased baking sheets; spritz with butter-flavored spray. In a small bowl, combine the artichokes, cheeses and cayenne. In another bowl, beat egg whites until stiff; fold into artichoke mixture. , Spread over bread; sprinkle with paprika. Bake at 400° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 78 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 270mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ARTICHOKE & MUSHROOM TOASTS



Artichoke & Mushroom Toasts image

Our winters can get cold here, so I like to warm up holiday guests with oven-fresh appetizers. Crunchy bread slices are topped with mushrooms, artichokes and a blend of cheeses. -Nancy Mueller, Bloomington, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 3 dozen.

Number Of Ingredients 11

36 slices French bread baguette (1/2 inch thick)
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
1/2 teaspoon Italian seasoning
2 tablespoons butter
6 garlic cloves, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/3 cup mayonnaise
1 tablespoon shredded Parmesan cheese
2 cups shredded Swiss cheese

Steps:

  • Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.

Nutrition Facts : Calories 118 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

BAKED SPINACH AND ARTICHOKE TOASTS



Baked Spinach and Artichoke Toasts image

We're taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.

Provided by Chef John

Time 1h15m

Yield 18

Number Of Ingredients 14

1 loaf French bread
¼ cup unsalted butter, melted
1 (8 ounce) package cream cheese, at room temperature
½ cup grated Gruyere cheese
½ cup grated provolone cheese
¼ cup finely grated Parmigiano-Reggiano cheese, plus more for topping
3 cloves garlic, finely minced
⅓ cup thinly sliced green onion, white and light green parts only
½ teaspoon salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 (10 ounce) package frozen chopped spinach - thawed, drained, and chopped
2 cups chopped marinated artichoke hearts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
  • Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
  • Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
  • Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
  • Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 17.3 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6 g, Sodium 393.4 mg, Sugar 0.9 g

SPINACH AND ARTICHOKE MELTS



Spinach and Artichoke Melts image

Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.

Provided by Deb Perelman

Categories     Bon Appétit     Dinner     Lunch     Sandwich     Artichoke     Cheese     Spinach     Parmesan     Cream Cheese     Small Plates     Kid-Friendly     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 4 servings

Number Of Ingredients 13

1/2 tsp. kosher salt, plus more
10 oz. baby spinach
1 (14-oz.) can artichoke hearts
1 large garlic clove, finely chopped
2 oz. Parmesan, finely grated (about 1/2 cup)
2 Tbsp. mayonnaise
Juice of 1/2 lemon
Dash or 2 of hot sauce
Freshly ground black pepper
2 oz. chilled cream cheese, cut into 1/2" pieces
4 1/2"-thick slices country-style bread (such as sourdough)
Extra-virgin olive oil (for drizzling)
6 slices provolone cheese

Steps:

  • Heat broiler. Bring 1/2 cup water and a large pinch of salt to a simmer in a large skillet with straight sides over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
  • Drain artichoke hearts and press out as much liquid as you can. Coarsely chop artichoke hearts and spinach and place in a large bowl. Add garlic, Parmesan, mayonnaise, lemon juice, hot sauce, and 1/2 tsp. salt and mix well; season with pepper. Gently mix in cream cheese, taking care not to fully break up pieces. Taste and season with more salt if needed.
  • Arrange slices of bread on a foil-lined rimmed baking sheet and broil until lightly toasted, about 1 minute per side. Drizzle 1 side of each toast with oil and spoon spinach mixture on top, packing it on and taking care to cover edges so they don't burn. Cut 2 slices of cheese in half. Place a slice and a half of cheese on top of each toast, arranging so that spinach mixture is covered.
  • Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep a watchful eye on toasts as no two broilers are the same and you don't want the toasts to burn).

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