Artichoke-Burrata Toasties

Artichoke-Burrata Toasties
Staff Writer
Artichoke-Burrata Toasties
Jessica Chou

Artichoke-Burrata Toasties

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.

Click here to see 9 Amazing Artichoke Recipes.

16
Servings
11
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Carbohydrate, by difference
1g
1%
Calcium, Ca
3mg
0%
Fluoride, F
6µg
0%
Folate, total
2µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
3mg
0%
Sodium, Na
15mg
1%
Water
3g
0%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.