Ingredients
2 cups unseasoned artichoke hearts
1/3 cup Tuscan Herb Infused Olive Oil
1 tsp kosher salt
1/2 tsp fresh oregano
1/2 tsp crushed red pepper flakes
2 Tbs freshly squeezed lemon juice
Directions:
Rinse and pat artichokes dry with paper towels. Over low heat, combine artichokes, olive oil, salt, oregano and red pepper flakes in saucepan. Cover and cook ten minutes, stirring occasionally. Remove from heat and let cool to room temperature. Stir in lemon juice and let sit 30 minutes. The longer, the better. Transfer to air-tight glass container & refrigerate. This will keep for up to 2 months. For toast:
Spread 1 Tbs. ricotta cheese or cream cheese on toast. Add artichoke hearts that have been cut in smaller pieces. Add cut cherry tomatoes. Top with arugula and drizzle some Chilean Picual EVOO or other medium EVOO.