- 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
- calories 356
- caloriesfromfat 29 %
- protein 14 g
- fat 12 g
- satfat 4 g
- carbohydrate 53 g
- fiber 4.7 g
- sodium 632 mg
- cholesterol 17 mg
How to Make It
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.
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.
*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.
Note: Nutritional analysis is per serving.