SERVES:
4
INGREDIENTS:
8 long 1-inch thick slices baguette or batard
1 large clove garlic, minced
approx. 1/3 cup olive oil
one 15-ounce can quartered artichoke hearts, well drained
2 large eggs beaten in a large shallow bowl with 2-3 Tbs water
approx. 1/3 - 1/2 cup all-purpose flour
2 Tbs butter
2 Tbs olive oil
approx. 1/2 - 3/4 cup dry white wine (or chciken or vegetable broth)
juice of 1/2 lemon
approx. 1/3 - 1/2 cup sliced roasted peppers
approx. 1/4 - 1/3 cup sliced pitted Kalamata olives
1 - 2 Tbs well drained capers
approx. 1/4 cup rough chopped parsley
PROCEDURE:
Mince a large clove of garlic and combine that with a generous amount of olive oil.
Then turn the oven broiler on and place the sliced bread onto a baking tray and place that underneath the broiler to lightly brown the first side.
Pull the tray out of the oven, flip the bread over, brush the garlic oil over the top of that side and then lightly toast that side as well.
And then, for the artichokes, add some all-purpose flour to a large shallow bowl and beat two large eggs with a couple of Tbs of water in another large shallow bowl and dredge the well drained 15-ounce can of quartered artichoke hearts first in the flour and then add those to the eggs and gently toss to coat.
Next, melt 2 Tbs of butter with 2 Tbs of olive oil in a large, heavy bottomed nonstick pan on medium to medium high heat and carefully add the artichokes, leaving most of the egg mixture behind.
The idea is to lightly brown the artichokes all around and then add a splash of white wine (or broth) and let that cook along for a minute.
Then squeeze the juice of 1/2 lemon into that and add a little handful of well drained sliced jarred roasted red peppers and let those warm through.
Then turn the heat off and add a handful of sliced pitted Kalamata olives, a few well drained capers and some fresh parsley and it's time to eat.
HINTS:
Finish with grated parmesan cheese if you like.