2 cups unseasoned artichoke hearts – fresh (cooked) or canned in water
⅓ cup Tuscan Herb Infused Olive Oil
1 teaspoon Kosher salt
½ teaspoon fresh oregano
½ teaspoon red chile pepper flakes crushed
2 tablespoons freshly-squeezed lemon juice
Rinse the artichoke hearts under cold water and pat dry with paper towels.
Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally.
Remove from heat and let cool to room temperature. Stir in lemon juice.
Let cool for 30 minutes. They’ll taste even better if you wait overnight.
Transfer extra to air-tight glass container and refrigerate. Keep in an air-tight container up to 2 months.
1 tablespoon of ricotta cheese or cream cheese (your choice)
Spread onto toast
Add Artichoke hearts (that have been cut into smaller pieces)
Add cut cherry tomatoes
Top with arugula and drizzle some fresh Chilean Picual