Avocado Toast, Marrakshi-style Recipe

Prepare avocados

Halve and pit the avocados. Scoop the flesh into a medium bowl. Add 1 tablespoon lemon juice, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 2 tsp extra-virgin argan oil. Mash with a fork until slightly chunky but spreadable. Taste and adjust seasoning or lemon as desired. Keep covered to prevent browning while you prepare other components.

Toast the bread

Brush both sides of each bread slice lightly with butter or olive oil. Heat a skillet or grill pan over medium-high heat. Toast the bread slices 2–3 minutes per side until golden and crisp with good char marks. Alternatively, use a toaster or oven broiler. Warm bread helps meld flavors and holds the toppings.

Prepare artichoke mix

Drain the artichoke hearts well and pat dry with paper towels. Roughly chop larger pieces so all pieces are bite-size. In a bowl combine 1 cup drained artichoke hearts, 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon ground cumin, 1/4 tsp smoked paprika (if using), 2 tablespoons finely chopped cilantro or parsley, 1/2 tsp fine sea salt, and 1/4 tsp crushed red pepper flakes (if using). Toss gently to coat.

Warm and bloom spices (optional)

For more depth, warm a small skillet over medium heat, add the dressed artichokes and sauté 2–3 minutes just to warm and slightly caramelize edges, allowing cumin and paprika to bloom. Remove from heat and let cool briefly so they retain some texture.

Assemble the toast: Spread a generous layer of the mashed avocado on each toasted bread slice, leaving a small border. Spoon the lemony artichoke mixture evenly over the avocado, distributing any oil-sauce so each slice gets some.

Garnish and finish: Sprinkle about 1/4 tsp flaky sea salt across the four toasts (or to taste). Scatter the toasted, lightly crushed cumin seeds evenly over the toasts for a warm, nutty crunch. Drizzle about 1 tsp argan oil across all toasts (roughly 1/4 tsp per slice) for Marrakshi flavor. Add a small handful of microgreens or baby arugula if using. Serve with lemon wedges on the side for extra brightness.

Serve immediately: Plate the toasts and serve right away so the bread stays crisp. Leftover mashed avocado is best eaten within a day; store with plastic wrap pressed to the surface to limit browning.