Cook the Pantry by Robertson Robin

Author:Robertson, Robin
Language: eng
Format: epub
Publisher: Vegan Heritage Press, LLC
Published: 2015-10-12T16:00:00+00:00

Artichoke Tartines

Tartine is a classy French word for an open-faced sandwich on toasted bread. The toppings are only limited by your imagination and my imagination especially likes a creamy white bean spread with olives and sun-dried tomatoes and sliced marinated artichokes. This recipe makes enough to serve two people as a meal or four people as an appetizer.

1 cup canned white beans, drained and rinsed

1/3 cup soft sun-dried tomato pieces (rehydrated or oil-packed)

2 tablespoons pitted Kalamata olives

Salt and ground black pepper

1 cup marinated artichoke hearts, drained

4 (1/2-inch thick) slices Italian or sourdough bread

In a food processor, process the white beans until smooth. Add the sun-dried tomatoes and olives. Season with salt and pepper to taste and pulse to combine, leaving some texture. Set aside. Cut the artichoke hearts into slices and set aside.

Toast the bread in an oven, toaster oven, or toaster. Spread each slice of bread with the white bean mixture, then top each with a few slices of artichoke. Serve immediately.

Makes 2 to 4 servings

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