Winter Toast Recipe

Prep herbs and aromatics

Pick and lightly pack the mint leaves and parsley, discarding thick stems. Finely zest two small lemons, then squeeze out 1 tablespoon lemon juice and reserve an additional 1 teaspoon for the artichokes.

Make gremolata

In a food processor, combine the packed mint, packed parsley, lemon zest (2 tbsp), 1 garlic clove, 1 tablespoon lemon juice, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Pulse in short bursts until the mixture is finely chopped but still a little textured (do not purée into a paste). Scrape down the sides and taste; adjust salt, pepper or lemon as desired. Transfer to a bowl and set aside. Reserve ~2 tablespoons for finishing the toasts.

Drain jarred marinated artichoke hearts and chop them coarsely into bite-sized pieces (about 12 oz before chopping).

Heat 1 teaspoon oil in a medium skillet over medium heat. Add the chopped artichokes and sauté for 2–3 minutes until warmed and edges begin to color lightly. Add 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, and 1/8 teaspoon red pepper flakes (if using). Toss to combine and cook 30–60 seconds more to marry flavors. Taste and season with salt if needed. Remove from heat and fold in 1–2 tablespoons of the prepared gremolata to coat the artichokes lightly, leaving the rest of the gremolata fresh for finishing.

Toast the bread: Brush both sides of each bread slice lightly with 1 tablespoon oil or melted butter. Heat a large skillet or griddle over medium-high heat. Toast the slices 2–3 minutes per side until golden and crisp (alternatively, broil or use a toaster).

Optional base: If using goat cheese or ricotta, spread 1 tablespoon on each warm toast while still warm so it softens and melts slightly.

Top the toasts: Spoon generous portions of the warm artichoke mixture onto each toast (about 2 tablespoons per slice). Drizzle or spoon an additional 2 tablespoons of fresh gremolata over the assembled toasts, distributing evenly.

Finish and serve: Sprinkle with flaky sea salt to taste and, if desired, a little extra lemon zest or a tiny pinch of red pepper flakes. Serve immediately while toast is warm so gremolata aromatics are bright and artichokes are slightly warm.