Artichoke and Feta Bruschette plus Grilled Artichoke and Feta Sandwiches

Artichoke and Feta Bruschette
20 baguette slices cut about 1/3 inch thick
3 to 4 tbsp olive plus more if needed

Artichoke Spread
9-oz package frozen artichokes, defrosted and patted dry (See market tip._
1/3 cup chopped flat leaf parsley
3 tbsp olive oil
2 tbsp grated Parmesan cheese, preferably Parmigiano Reggiano
2 tbsp fresh lemon juice
1/2 tsp grated lemon zest
1/2 tsp minced garlic
1/2 tsp kosher salt plus more if needed.
1/8 tsp red pepper flakes

Garnish
1/3 cup crumbled feta

1.For the bruschette, arrange a rack at center position and preheat the oven to 350 degrees F. Brush bread slices on both sides with olive oil, using extra oil if needed. Place on a baking sheet and bake until golden, 3 to 4 minutes per side. Watch carefully. Remove and cool slightly on the baking sheet. (Bruschette can be prepared 1 day ahead. Store in an airtight container at room temperature.)

2.For the artichoke spread, place the artichokes, parsley, 3 tbsp olive oil, Parmesan cheese, lemon juice and zest, garlic, salt, and red pepper flakes in the bowl of a food processor fitted with a metal blade. Pulse this mixture about a minute or more, until it is blended and smooth enough to spread easily. Taste and add more salt if needed. (Artichoke spread can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.) Makes about 1 1/4 cups.

3.When ready to assemble the bruschette, arrange a rack at center position and preheat oven to 350 degrees F. Spread about 1 tablespoon artichoke mixture on each baguette slice and sprinkle each with some feta. Return to the oven and bake until feta starts to melt and soften, 4 to 5 minutes. Serve warm. Makes 20 servings.

Market tip:  If you can’t find a 9-ounce package of frozen artichokes, use a 12-ounce one (available at Trader’s Joe’s) and remove 3 ounces or ¼ th of the artichokes. Save extra artichokes for adding to a salad.

Grilled Artichoke and Feta Cheese Sandwiches
This recipe will yield four sandwiches but can be halved easily.

Artichoke Spread 
9-oz package frozen artichokes, defrosted and patted dry (See market tip)
1/3 cup chopped flat leaf parsley
3 tbsp olive oil
2 tbsp grated Parmesan cheese, preferably Parmigiano Reggiano
2 tbsp fresh lemon juice
1/2 tsp grated lemon zest
1/2 tsp minced garlic
1/2 tsp kosher salt plus more if needed.
1/8 tsp red pepper flakes

A loaf of good quality sourdough or multigrain bread  (See market tip.)
Olive oil for the skillet or griddle

1/2 cup crumbled feta

Cherry tomatoes for garnish, optional
Potato chips for garnish, optional

1.Prepare the artichoke spread. Place the artichokes, parsley, 3 tbsp olive oil, Parmesan cheese, lemon juice and zest, garlic, salt, and red pepper flakes in the bowl of a food processor fitted with a metal blade. Pulse this mixture about a minute, until it is blended and smooth enough to spread easily. Taste and add more salt if needed. (Artichoke spread can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.) Makes about 1 1/4 cups.

2.When ready to make sandwiches, arrange a rack in the middle of the oven and preheat oven to 300 degrees F. If using round loaves of sourdough or multigrain bread, cut 4 large slices about 3/8-inch thick from the center. Then cut slices in half crosswise for a total of 8 slices.  

3.Add enough oil to a large (11- to 12- inch) heavy skillet or a large griddle set over medium heat. When oil is hot, add 4 of the bread slices and cook a minute to toast just slightly on the bottoms. Turn the slices with a metal spatula and remove the pan from heat. Spread each slice generously with about 2 tablespoons or more of artichoke spread and sprinkle with a tablespoon of crumbled feta. Press feta firmly into artichoke spread with a metal spatula.

4.Return skillet to medium heat and cook until bottom sides of bread are crisp and light golden brown, about 2 minutes or slightly longer. To make sandwiches, combine halves--placing one slice with artichoke and cheese side down atop another slice with artichoke and cheese side up. Cook by flipping sandwiches 1 to 2 times until bread is golden brown on both sides, only a minute or two more. Transfer sandwiches to a baking sheet and cover loosely with foil. Place in preheated oven to keep warm. Repeat with remaining bread and ingredients. (You may have a little artichoke spread left over; enjoy on crisp crackers.)

5.Serve sandwiches warm garnished, if you like, with some cherry tomatoes and potato chips. Makes 4 sandwiches.

Market tip:  If you can’t find a 9-ounce package of frozen artichokes, use a 12-ounce one (available at Trader’s Joe’s) and remove 3 ounces or ¼ th of the artichokes. Save extra artichokes for adding to a salad.    

Market tip: I like the round sourdough loaves and round multigrain ones from Whole Foods. Use whatever you like but if loaves are round cut slices from the center. You can also use good quality multigrain sandwich bread.)

Copyright Betty Rosbottom 2023