Marinated Artichoke Toast Recipe

Drain the jarred artichoke hearts well. Pat lightly with paper towels to remove excess moisture. If pieces are large, quarter them so they are bite-sized for toast.

In a medium bowl, whisk together 3 tbs extra-virgin olive oil, 1 tbs lemon juice, finely minced garlic (use a microplane or mince very small), thyme leaves, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper until combined.

Toss the prepared artichoke pieces in the marinade, making sure each piece is coated. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Stir once or twice while marinating so flavors distribute.

Clean the hedgehog mushrooms by brushing away any dirt and trimming tough stems. If pieces are large, halve or quarter to bite-size.

Heat a large skillet over medium-high heat. Add 1 tbs butter and 1 tbs olive oil. When the butter foams, add the mushrooms in a single layer. Avoid overcrowding; cook in two batches if necessary so they brown instead of steam.

Let mushrooms sear undisturbed for about 2–3 minutes until golden, then stir and cook another 2 minutes until tender and browned. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.

Add the minced shallot to the pan and sauté briefly (30–45 seconds) until fragrant but not browned. Stir in the chopped parsley and remove from heat.

Transfer the mushrooms to a bowl and stir in about 1/2 cup of the finely grated pecorino so the heat melts some of the cheese and binds the mixture slightly. Reserve the remaining 1/4 cup pecorino for finishing.

Preheat the broiler or a grill pan. Brush both sides of each bread slice lightly with 2 tsp olive oil.

Toast the bread under the broiler or on the grill pan until golden and crisp, about 1–2 minutes per side (watch carefully to avoid burning).

While toasting, gently fold the marinated artichokes into the mushroom-pecorino mixture so the flavors combine but artichokes remain intact.

Divide the artichoke and mushroom mixture evenly among the 6 toasted bread slices, piling to desired height.

Sprinkle the reserved 1/4 cup grated pecorino evenly over the toasts and finish with a light dusting of lemon zest and flaky sea salt to taste.

If desired, top with a small handful of microgreens or arugula for color and a peppery note. Serve immediately.