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- 4 slices bread, preferably sourdough
- 1 can of artichoke hearts (8-10 count)
- 1 cup parsley, stems removed
- 2 cloves garlic, peeled
- 4 canned anchovy fillets
- 2 small whole/peeled canned tomatoes
- 1 heaping tablespoon jarred capers
- Seeds (such as sesame, sunflower, and/or pumpkin), dry roasted in a skillet until fragrant and slightly toasty.
- Olive oil
- Roughly chop the parsley and slice one of the garlic cloves.
- Heat a skillet with a tablespoon of olive oil and fry the parsley and garlic. Once the garlic and parsley starts to brown, remove to a bowl and set aside.
- Slice the artichokes in half lengthwise (through the stem). Add a bit more oil to the pan cut side down.
- While the artichokes are warming and browning a bit, chop the anchovies and tomatoes. After a couple minutes, add another little drizzle of oil and add the anchovies, tomatoes, and capers giving everything room in the pan.
- Once the anchovies begin to melt, add back in the garlic and parsley from before. Gently stir to combine and let cook on low for a few more minutes while you make toast.
- In a separate pan, heat a little olive oil and toast both sides of the bread. When toasted, run each side with the reserved clove of garlic.
- Top each toast with the artichokes and place the chunky “sauce” into the little artichoke “cups.” Sprinkle with seeds.