Anchovy & Artichoke Toasts

Canned artichoke hearts and salty Italian anchovies are two of my favorite pantry ingredients. The combination of soft marinated artichokes and the briney anchovies is a wonderful combination. This is a recipe that comes together as quickly as you can grab the ingredients out of your pantry. Add some room temp butter, fennel seeds, and lemon peels and you have a delightful little snack. I used La Boite lucknow fennel and lemon seed which I sell in my pasta box. I hope you’ll try them out.

What you’ll need:

  • 7 slices of fresh baguette

  • 1 tbsp of butter

  • 3 pieces of Italian anchovies, halved lengthwise

  • 3 pieces of marinated artichoke hearts, halved lengthwise

  • Couple pinches of Fennel Seeds

  • Couple pinches of lemon peel

  • Couple pinches of ground black pepper

  • EVOO

What you’ll do:

Lay out the sliced baguette and spread the tbsp of butter out evenly on the slices. Sprinkle on some black pepper on each piece of buttered toast. Layer on the artichoke hearts and anchovies evenly throughout the slices and add on the pinches of lemon peel and fennel seeds. Drizzle EVOO on each slice. Grab yourself a nice glass of Vermentino and enjoy every last bite.

SnacksCameo Fuccianchovy toastsComment