epicurious
Fried Caper and Artichoke Toasts
Jarred artichokes are a versatile panty ingredient ideal for pastas, salads, and even toasts, as seen here piled high over a creamy ricotta spread.
👥 4 Servings⏱️ Prep & Cook: 40 min👤 Pierce Abernathy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●skillet
- ●bowl
📝 Preparation Steps
1
Combine zest of 1 lemon, 1 cup whole-milk ricotta, 2 tsp. honey, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor; season with freshly ground pepper. Process until ricotta is fluffy and mixture is smooth, about ⏱️ 2 minutes. Set aside.
Zest of 1 lemonwhole-milk ricotta1 cup. honey2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tspFreshly ground pepper
2
Heat 1 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium. Cook 2 thick-cut slices sourdough bread, cut in half crosswise, until golden brown and crisp underneath, about ⏱️ 4 minutes. Transfer bread to plates and turn fried side up. Repeat with another 1 Tbsp. extra-virgin olive oil and remaining 2 thick-cut slices sourdough bread, cut in half crosswise. Wipe out skillet.
. extra-virgin olive oil, divided4 Tbspthick-cut slices sourdough bread, cut in half crosswise4
3
Heat remaining 2 Tbsp. extra-virgin olive oil in same skillet. Cook one 12-oz. jar marinated artichoke hearts, preferably grilled, drained, and one 2-oz. jar capers, drained, stirring occasionally, until artichokes are dark brown in spots, capers are darkened in color, and skillet looks dry, 5–⏱️ 8 minutes.
. extra-virgin olive oil, divided4 Tbsp12-oz. jar marinated artichoke hearts, preferably grilled, drained, reserving 1 Tbsp. marinade12-oz. jar capers, drained, reserving 2 tsp. brine1
4
Meanwhile, combine 3 red radishes or 1 small watermelon radish, trimmed, thinly sliced, and 2 cups coarsely chopped mixed tender herbs (such as basil, chives, dill, and/or mint) in a small bowl. Add 1 Tbsp. fresh lemon juice and reserved 1 Tbsp. artichoke marinade and 2 tsp. caper brine; toss to coat.
red radishes or 1 small watermelon radish, trimmed, thinly sliced3coarsely chopped mixed tender herbs (such as basil, chives, dill, and/or mint)2 cups. fresh lemon juice1 Tbsp
5
Mound reserved whipped ricotta on toasts. Top with artichoke mixture, then herb salad. Season with pepper. Do ahead: Whipped ricotta can be made 2 days ahead. Cover and chill.
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