Ingredients:

  • 1 (14 ounce/397g) can artichoke hearts, quartered and patted dry
  • 4 ounces/115g cream cheese, softened
  • ½ cup/60g grated Parmesan cheese
  • 2 tablespoons/30ml mayonnaise
  • 1 tablespoon/15ml lemon juice
  • 1 clove garlic, minced
  • ¼ teaspoon/1g dried oregano
  • Pinch red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 slices of sourdough bread, about ½ inch/1.25cm thick
  • 2 tablespoons/30ml olive oil, divided
  • Fresh parsley, chopped (optional garnish)
  • Lemon wedges (optional garnish)

Instructions:

  1. In a mixing bowl, combine artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, lemon juice, minced garlic, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Mix well until thoroughly combined.
  2. Brush both sides of each slice of sourdough bread with olive oil.
  3. Spread an even layer of the artichoke mixture onto one side of each bread slice.
  4. Place the toasts on a baking sheet and bake in a preheated oven at 375°F/190°C for 8-10 minutes, or until golden brown and bubbly. Alternatively, broil the toasts for 2-3 minutes, watching carefully to prevent burning.
  5. Remove the toasts from the oven or broiler. Garnish with fresh parsley, if desired. Serve immediately with lemon wedges on the side. Enjoy your Artichoke Toast!