Harissa-Simmered Artichokes on Toast
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!
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.