Copy Cook – Kevin’s Artichoke Toast
Room 39 serves my favorite Kansas City brunch, and their Kevin’s Artichoke Toast is delicious. The first time I had it I became so obsessed with recreating it that I made it the next day for dinner. Since then I’ve served it to friends several times; it works well as an anchor for a light brunch or appetizer before dinner. It’s also vegan friendly, provided you use vegan bread.
You should really go to Room 39 and order the original for yourself; then later, once you can’t stop thinking about it, use my recipe to recreate your own. Kevin, we salute you.
4 slices of crusty, hearty bread (I used multi-grain ciabatta)
1 can artichoke hearts in water, drained (squeeze excess water out of each heart)
1 clove garlic
Fresh tomato, thinly sliced
Fresh Lemon juice
Toast thin slices of ciabatta bread underneath the broiler, on both sides, until fairly crispy. Meanwhile, in a food processor blend artichoke hearts and garlic together with a tsp of olive oil and sea salt to taste. This should come together in a nice paste, about the consistency of hummus.
Take the bread out of the oven and spread each slice with a generous amount of artichoke mixture. Top each with a slice of tomato, some arugula, and a squeeze of lemon juice, drizzle of olive oil, and salt and pepper. Serve with fresh fruit and hot coffee.