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Justine Doiron

just real good food

Dairy Free, Recipes, Special Diets, Toasts, Vegan, Vegetables, Vegetarian · January 3, 2023

Harissa Simmered Artichokes on Toast

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My favorite part of winter is what I like to call: Simmer Season – the time when everything gets slowly cooked on the stove and all warm and delicious, and this Harissa Simmered Artichokes Toast recipe is the perfect example of that!

And it’s not a stew, it’s a “simmer.” You first sear the artichoke hearts to get nice color on them, then let them slowly cook in a simple harissa broth to develop a lot of color and flavor. The texture is tender, but you counteract it with breadcrumbs on top and a crispy toast below. Add in some hummus and it’s a perfect easy weekday meal! Plus it’s just so cozy. Yet another reason to love simmer season!

Table of contents

  • First, what is harissa?
  • Ingredients you’ll need for these harissa simmered artichokes
  • How to prepare the artichoke hearts
  • How to put these harissa artichokes together
  • Tips & tricks on how to plate and store these harissa artichokes
  • Looking for similar recipes?
  • Watch the video here:

First, what is harissa?

I was first introduced to harissa in powder form, but it is actually a North African chili pepper paste, native to the Maghreb. It is made up of roasted red peppers, Baklouti peppers (Tunisian chili peppers), various spices such as coriander, cumin, caraway, and then aromatics such as garlic paste. Like with most foods, it varies from region to region, but it’s always been a delicious addition to many of my meals and recipes.

Grocery stores are now making it easier and easier to find harissa, which is great for stocking your pantry and developing your kitchen! I like to use the Mina brand, and in this recipe I used the mild version.

Ingredients you’ll need for these harissa simmered artichokes

Now that you have the basics on harissa, here is everything else you need for this very simple recipe:

  • 2 14 oz. cans of artichoke hearts, drained and rinsed
  • 1/3 cup mild harissa
  • 1 & 1/2 tbsp dark brown sugar
  • 1 tbsp soy sauce
  • 1/2 cup water
  • 1/2 cup vegetable stock
  • 3 tbsp olive oil
  • 1/3 cup breadcrumbs
  • 1 small handful of fresh parsley & dill, roughly chopped
  • 1/4 cup of hummus of choice
  • 2 slices whole grain bread

How to prepare the artichoke hearts

The artichoke hearts add a lot of key textural interest to this recipe. And even if you don’t think you like artichoke hearts because of the “canned” flavor, this cooking method might help you change your mind!

I always recommend draining and rinsing artichoke hearts well, just to get out any excess salinity. From there, I put the sauté pan on medium heat, add a good glug of olive oil and sear the artichoke hearts on each side for about 2-3 minutes. This softens their already soft texture, gives them a beautiful golden brown color, and preps them for the rest of the recipe!

How to put these harissa artichokes together

From here on out, it’s time to simmer the artichoke hearts. This simply means mixing together the harissa, brown sugar, soy sauce, vegetable stock and 1/2 cup of water to make the simmer broth. Pour this over the artichokes and let it reduce by half. Then it’s time to put everything together!

Tips & tricks on how to plate and store these harissa artichokes

If you are prepping this recipe to eat at a later time, I recommend cooking the artichokes, but keeping all the other elements of the recipe separate until you are ready to eat! This means portioning out the breadcrumbs, artichokes, hummus and bread all into different containers, and storing them all in the fridge. This recipe will last up to 5 days stored separately, but I always suggest eating it when you can!

For plating, my biggest tip is that…you can eat these how you want! In this blog post I put these artichoke hearts on toast, but they are amazing with rice, with crispy chickpeas, on their own, or even as part of a salad or sandwich! Feel free to get creative with your base, the flavor will still always come through!

Looking for similar recipes?

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This vegetarian dinner is rich with flavor and utterly decadent, even though it takes minutes to make. In this recipe you baste lion's mane mushrooms with butter and then douse them with a balsamic pan sauce. Serve on top of polenta, and the result is amazing. If you are looking for a vegetarian steakhouse dinner, this mushroom dish will fit the bill.
Check out this recipe
Brown Butter Tteok-Bokki
Brown butter tteok-bokki is my ultimate comfort food. It includes a few changes from the traditional Korean street food, with the addition of the brown butter giving the rice cakes an extra richness and depth, and it makes this one of the most delicious quick weeknight dinners.
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Acorn Squash Rice with Nutmeg & Toasted Herbs
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Check out this recipe

Watch the video here:

And that’s it for these harissa-simmered artichoke hearts on toast!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you

Harissa-Simmered Artichokes on Toast

4.80 from 5 votes
It has come to my favorite time of year – and that is simmer season. The time where I let everything slow-simmer in my favorite sauces, and this harissa-simmered artichoke recipe is the perfect example. It's easy to make, the perfect texture and filled with subtle smokey flavor. Serve it on toast and it is absolute heaven. Even if you don't like canned artichokes, this toast will change your mind!
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:30 minutes mins
Total Time:45 minutes mins
Course: Brunch, Main Course
Cuisine: Tunisian
Keyword: artichoke hearts, avocado toast, Harissa, hummus
Servings: 2 servings

Equipment

  • 1 high sided sauté pan
  • 1 small food processor

Ingredients

  • 2 14 oz. cans of artichoke hearts drained and rinsed
  • 1/3 cup mild harissa
  • 1 & 1/2 tbsp dark brown sugar
  • 1 tbsp soy sauce
  • 1/2 cup water
  • 1/2 cup vegetable stock
  • 3 tbsp olive oil
  • 1/3 cup breadcrumbs
  • 1 small handful of fresh parsley & dill roughly chopped
  • 1/4 cup of your hummus of choice
  • 2 slices whole grain bread

Instructions

  • Begin by cutting the artichoke hearts in half. Set aside.
  • Whisk together the harissa, sugar, soy sauce and water and vegetable stock. Don't add any salt, the saltiness from the artichoke hearts will be more than enough!
  • Bring a high-sided sauté pan to medium heat and add 1 tbsp of olive oil. Add in the breadcrumbs and toast for a few minutes or until they are golden brown. Set them aside and wipe out the pan.
  • Put the pan back on medium heat and add the remaining 2 tbsp of olive oil. Sear the artichoke hearts in batches, cooking until both sides are golden brown, about 2-3 minutes per side. When they are charred to your liking add in all the artichoke hearts to the pan and make sure they are in an even layer.
  • Pour in the harissa broth and bring to a simmer. Shake the pan a few times and spoon the sauce over each artichoke heart to coat them evenly. Let this simmer and reduce, stirring occasionally, for about 5-7 minutes, or until the sauce reduces by half and is noticeably thicker.
  • Take the pan off the heat and sprinkle the breadcrumbs on top.
  • Toast the two slices of bread, and slather each with 2 tbsp of hummus.
  • Pile the artichoke hearts high on the toast and scatter with parsley and dill. Serve warm! This is a knife-and-fork style toast.

Posted In: Dairy Free, Recipes, Special Diets, Toasts, Vegan, Vegetables, Vegetarian

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Reader Interactions

Comments

  1. Jeanne says

    January 6, 2023 at 3:57 pm

    5 stars
    This one is a banger Justine. Added some white beans and rosemary while simmering the artichokes – did not disappoint!

    • Justine says

      January 6, 2023 at 4:57 pm

      I’m so happy you made it! It’s one of my new favorites so I’m glad you loved it 🙂

  2. Susie says

    January 8, 2023 at 10:39 pm

    4 stars
    I’ve been working through a bunch of your recipes in the new year – I LOVE this one! It’s so fast and so satisfying.

  3. Michelle P says

    January 8, 2023 at 11:49 pm

    Where did your lemon herb hummus recipe go??? That was amazing with this dish. I came back to make it again and can’t live without that hummus 🙂

  4. Eileen says

    January 9, 2023 at 3:21 am

    5 stars
    Comes together easily and so flavorful, I love the sweetness from the dark brown sugar. Served on sourdough toast with parsley hummus and topped with lots of fresh dill 🙂

  5. Jim says

    January 9, 2023 at 6:32 pm

    Just made this. 10/10 will make this again for myself and would definitely serve it to company. Looks impressive and tastes even better.

  6. Al says

    January 12, 2023 at 3:56 pm

    5 stars
    I accidentally used spicy harissa and was nervous I ruined the recipe but it came out fabulously. I’m excited to make this again, it was a big hit with friends as an appetizer- it easily fed 4 with some leftovers. Thank you Justine 🙂

  7. Alex says

    January 23, 2023 at 9:46 pm

    5 stars
    Just made this for the first time today and omg what a gamechanger. I had the artichokes on a bed of quinoa and didn’t have breadcrumbs so I used roasted chickpeas for my crunch factor and topped with microgreens. Such an awesome, flavorful power lunch. Thank you!

  8. Addison says

    January 24, 2023 at 3:17 am

    My new fixation recipe. Love this one, Justine!!

  9. Sue says

    January 26, 2023 at 6:38 pm

    Wow what an incredible payoff for such a simple recipe. Deeply flavorful with pantry staples – what a home run!

    • Justine says

      January 28, 2023 at 11:43 am

      I’m so glad you liked it! Thank you for taking the time to leave a rating and review!

  10. Kate says

    January 29, 2023 at 11:03 pm

    This is unreal. I had it on sourdough and added arugula on top of hummus before I added the artichokes. The flavor is amazing. Again…unreal. Delish!

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