Artichoke Dip Toasts with Spinach Pesto

By DeliciouslyDished

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Ingredients

• For the Spinach Pesto:
• 1 1/2 cups packed baby spinach
• 1 cup flat-leaf parsley
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon minced garlic
• 1/3 cup olive oil
• Kosher salt and pepper, to taste
• 2 tablespoons toasted almonds, finely chopped
• For the Artichoke Toasts:
• 2 tablespoons olive oil, plus more for brushing
• 1 medium shallot, very thinly sliced (about 1/2 cup)
• 1/4 teaspoon crushed red pepper flakes
• 6 globe artichokes, trimmed and prepped, sliced very thin
• 2 thyme sprigs
• Kosher salt, to taste
• 1/2 cup dry white wine
• 1/4 cup crème fraîche
• Eight 1/4-inch slices sourdough bread
• 1 garlic clove, halved
• 2 ounces Gruyère, grated (about 1/2 cup)
• 2 tablespoons finely grated Parmesan
• 1/2 lemon

Details

Servings 4
Preparation time 30mins
Cooking time 65mins
Adapted from tastingtable.com

Preparation

Step 1

1. Make the spinach pesto: In a mortar and pestle or small food processor, pound or pulse the spinach, parsley, lemon juice, garlic and olive oil until a fairly-smooth paste forms. Transfer the pesto to a bowl and fold in the almonds. Set aside. Makes about ⅓ cup.

2. Make the artichokes: Preheat the oven to 400°. In a large skillet over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the shallots and cook until softened, 3 to 4 minutes. Add the red pepper flakes, artichokes and thyme, season with salt and cook until the artichokes begin to soften, 6 to 8 minutes. Add the wine and simmer until the liquid has almost completely evaporated and the artichokes are just tender, 8 to 10 minutes. Remove the pan from the heat, stir in the crème fraîche and Parmesan and season with salt.

3. Using a pastry brush, oil the toasts with the remaining olive oil and place them on a baking sheet and bake until light golden brown, 4 to 5 minutes.

4. Rub the garlic clove over each warm toast 2 to 3 times. Spoon the artichoke mixture over the toasts and top with the Gruyère. Bake on the center rack of the oven until the cheese melts, 4 to 5 minutes. Remove the toasts from the oven and spoon the pesto over the top. Using a microplane, zest the lemon over each toast and serve.