Marinated Artichoke Hearts Crostini - Easy Appetizer Recipe

Why You’ll Love this Recipe

• Extremely easy to make with simple ingredients.
• Very flavorful!
• A great artichoke appetizer or first course.
• The ricotta and goat cheese combination is a perfect complement to the marinate artichokes.
• The recipe is easy to scale for a larger crowd, party or gathering.

Italian Artichoke Recipes

In Italy, especially Rome, artichokes are beloved and cooked in many ways. They can be stuffed, or they can be the stuffing for a pasta, or anything in between. Fried artichokes are extremely popular as well, as are dishes with artichokes as a supporting role, such as risotto or a salad. We love artichokes in many different Italian recipes and continually experiment with their unique flavor.

Ingredients

Here is what you need to make this delicious recipe:

• Fresh Baguette: A baguette is the best shape for these crostini. Simply slice into ¾” or 1” pieces and very lightly toast before assembling the crostini. You can however use a different crusty bread like ciabatta or even a nice fluffy focaccia.
• Marinated Artichoke Hearts: Jarred marinated artichoke hearts are easy to find in grocery stores and are exactly what we like for these crostini.
• Olive Oil: Extra virgin olive oil is used to both cook the artichokes and for the cheese filling. You want to use a good quality extra virgin olive oil for best results here.
• Sea Salt & Black Pepper
• Ricotta Cheese: This delicious Italian creamy cheese is a wonderful whipped base for a crostini.
• Goat Cheese: This flavorful cheese combines with the whipped ricotta for a perfect layer between the bread and the artichokes.
• Mint: One of the secret ingredients, fresh mint complements artichokes so well.
• Parmesan Cheese: Just a sprinkle of grated Parmigiano Reggiano on top is a great addition to the crostini.
• Honey: Honey is used at the end to drizzle over the crostini. This other secret ingredient is not assertive in sweetness at all, but balances everything out for the perfect bite.

See recipe card below for ingredient amounts/quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• Marinated artichoke hearts: We love the flavor of jarred marinated artichoke hearts, but you can instead use canned artichoke hearts, or other non-marinated artichoke hearts if you prefer.
• Mint: Although fresh mint is wonderful in this dish, if you don’t want to use it or can’t get any, fresh parsley or thyme both work well also. Or try some dry Italian herbs for a different flavor profile.
• Goat Cheese: You could substitute mascarpone for the goat cheese, which will make it slightly sweeter and less pronounced. Additionally, cream cheese will work for a slightly different flavor. Or omit the goat cheese altogether and just use whipped ricotta as the base.
• Parmesan Cheese: ​The Parmesan can be omitted or use Grano Padano or Pecorino in its place.

How to Make Marinated Artichoke Hearts Crostini

This simple recipe has an amazing flavor. The artichokes are briefly cooked in a skillet and the cheese mixture is whipped in a food processor with the fresh mint. Then simply add the cheese mixture to the baguettes and top with the artichoke hearts. A sprinkle of parmesan cheese and a drizzle of honey completes the crostini!

Equipment

Here is what you need to make this dish

• Frying pan to get some golden brown color on the artichoke hearts.
• Food Processor to whip the cheeses.

Step-by-Step Instructions

Cook the Artichoke Hearts

• Drain but do not rinse the marinated artichoke hearts. Pat dry with paper towels and chop roughly. In a large enough pan to hold the chopped artichokes, heat a tablespoon of extra virgin olive oil over high heat. Add the chopped artichokes and a pinch of sea salt and black pepper. Cook for 2-3 minutes or until the artichokes just develop a bit of golden brown color. Remove from the pan and set aside in a bowl. 

Make the Cheese Mixture

• In a food processor, add the ricotta, goat cheese, the finely chopped mint, ½ teaspoon of sea salt, ¼ teaspoon of black pepper, and 1 Tablespoon of extra virgin olive oil. Process for a few minutes or until smooth. 

Assemble the Crostini and Serve

• On each piece of lightly toasted baguette, spread some of the cheese mixture. Top with some of the cooked artichoke mixture. Sprinkle with a little parmesan cheese and lightly drizzle with honey. Serve!

Variations

Here are a couple ways to change up this recipe:

• Try also drizzling with some good aged balsamic vinegar.
• You can use hearts of palm in the same way you use the artichokes with great results.
• Add some heat! Add a pinch of red pepper flakes to the artichoke hearts with a nice touch of spice.

Storage

How to store leftover marinated artichoke hearts crostini:

• The cheese, artichokes and bread can be stored separately. Store the artichokes and cheese mixture in separate airtight containers in the refrigerator for up to 5 days. Store the bread in an airtight container or ziptop bag.

How to prepare leftover artichoke hearts crostini:

• Simply let everything come to room temperature and assemble as you did fresh.

Can you freeze leftover marinated artichoke hearts?

The artichoke hearts can be frozen but the texture will be much softer and less desirable than if not frozen. We recommend making this fresh when you want to enjoy it.

Troubleshooting

If your marinated artichokes don’t seem to brown or get any color in the pan, that is fine. The cooking process will still enhance the flavor.

What to serve with Marinated Artichoke Hearts Crostini

This is a perfect appetizer dish on its own. It would also pair great as a side dish with a steak salad, or any red meat or richer pork dish.

What Wines To Drink with Artichoke Hearts Crostini Appetizers

These crostini are fantastic to enjoy with a crisp glass of wine. Acidic wines work best with artichokes and we especially love a nice glass of white or rosé wine with these. Sauvignon blanc from New Zealand is one of our favorites. Rosé from France or Italy are also perfect choices for these crostini.