This recipe is inspired by our video producer, Ali Rosen, who loves toasties, artichokes, and burrata. And who doesn't? Serve these as an appetizer or greedily save them for yourself; no one is judging.
See all appetizer recipes.
Note: If you're lazy/smart, feel free to use canned artichoke hearts. You'll just miss out on the joys of eating the tender leaves dipped in drawn butter, though.
- 4 artichokes
- Salt and pepper, to taste
- 2 Tablespoons unsalted butter
- 1/4 Cup white wine
- Juice of 2 lemon
- 1 baguette, sliced on a bias into 1/4-inch-thick pieces and toasted
- 8 Ounces burrata
Trim the stems and tough outer leaves from the artichokes. Bring a pot of salted water to a boil over high heat. Boil the artichokes for 15-20 minutes, depending on the size of the artichokes. Let rest for 5 minutes, then remove the tender leaves (reserve for snacking), remove the chokes and discard, and cut each artichoke heart into quarters.
In a medium-sized skillet, melt the butter over medium heat and sauté the artichoke hearts for 1 minute. Add the wine and juice of 1 lemon, and cook until the wine evaporates. Squeeze fresh lemon juice on top and season with salt, to taste.
Top the baguette slices with the artichoke hearts. Then, pull apart the burrata and place the burrata pieces (both the cream and the casing, mix it up) on toasties. Grind some pepper over the appetizer and devour.